recipes barefoot contessa

Turkey Hashed Browns (Serves 4 to 6)

Copyright 2009, Ina Garten, All Rights Reserved


Photo: Maura McEvoy

5 tablespoons unsalted butter
1 1/2 pounds boiling potatoes, peeled and 1/2-inch diced
1 1/2 cups chopped yellow onions (2 onions)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ pound cooked turkey, cut in 1 inch cubes
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced scallions, white and green parts

Melt the butter in a large (10- to 12-inch) sauté pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Add the cooked turkey and heat for 1 to 2 minutes. Turn off the heat and add the parsley and scallions. Serve hot.