Hash is one of those dishes you usually think of making when you have leftovers. I think of it for a holiday brunch. It’s great on a buffet, you only need a fork, and everybody loves it. It includes all the things I crave at brunch: roasted potatoes, roasted peppers and some protein (in this case turkey thigh meat).
So many recipes for hash have you pan fry various ingredients which is fine. But, my recipe is even less work and delivers more flavor. Everything gets roasted in the oven and then cooled, diced and combined. It’s important to be sure and generously season at every stage if you want a scrumptious result.
It was a huge success on New Year’s Day, especially comforting to guests who had a slight hangover and appealing to teetotalers as well.
Did I mention that you can make it a day or two ahead and reheat just before serving?
EVENT: New Year’s Day Brunch
SERVES: 16-18 People
4 turkey thighs (approximately 5 lbs)
2-3 large brown onions, peeled and quartered
8 large red potatoes (2 1/2 – 3 lbs), quartered
2 green poblano or Anaheim chili peppers, sliced and seeded
Fresh ground pepper
2-3 tablespoons olive oil
2-3 tablespoons unsalted butter
1/2 cup chicken stock (optional)
2 large baking sheets or roasting pans
1. Preheat oven to 350 degrees.
2. Rub the thighs with 1/2 tablespoon olive oil. Generously season the turkey thighs with salt, pepper and paprika, and place on baking sheet. Roast the thighs until they reach an internal temperature of 160-165 degrees, approximately 35-45 minutes.
3. Increase oven temperature to 400 degrees.
4. In a large bowl, combine onions, potatoes, chilis, and toss with 2 1/2 tablespoons olive oil. Season with salt, fresh pepper, fresh thyme. Place on a baking sheet.
5. Roast until potatoes are cooked, approximately 45 minutes. Remove from oven and cool.
6. Remove the skin from thighs and remove meat from thigh bone. Dice meat into small cubes.
7. Dice potatoes and onions into small cubes. Mince roasted chili peppers. Combine all in a large bowl and gently toss with diced turkey. Add fresh parsley and salt and pepper to taste.
8. Hash should be moist enough to barely hold together in a patty. If it is dry, add chicken stock.
9. Dot with unsalted butter.
10. This can be made ahead 2 days and kept refrigerated, covered in an airtight container. Bring to room temperature and reheat in a 350 degree oven until heated through.
11. Top with more parsley just before serving.