Tuesday, August 16, 2011

Smoked turkey, potato, and andouille hash

This is a recipe from the Harry's Roadhouse Cookbook, a recent birthday gift (!). Harry's was one of our favorite restaurants when we lived in Santa Fe. I have adapted the recipe and what I cooked is below.

1 lb diced smoked turkey (I got it from Rudy's)
3 C diced potatoes
1/2 C diced yellow onion
2 roasted green chiles (hot), diced
5 oz Andouille sausage, diced or into small balls
1 1/2 T butter
1/2 t salt
1/4 t pepper
1/8 t oregano
2 T chicken stock
2 T heavy cream
poached eggs

Chop turkey, potatoes, onion, chiles and sausage into 1/4 " dice. Parboil potatoes in a pot of boiling salted water for 3 minutes or so. They want to be parboiled- not cooked through (or they'll end up mushy in the dish). Drain and cool.
In a cast iron skillet, saute the onion and chiles until they start to soften. Add the sausage and cook for about 5 minutes, until it starts to brown; then add the turkey and seasonings. Cook another 5 minutes, then add the potatoes, stock, and cream. Stir and scrape the bottom of the skillet. When the liquids are absorbed, the hash is ready. Spoon into bowls and top with poached eggs.

**Here it is before the eggs. This dish was delicious! I served it with a mixture of watermelon and honeydew. The melon's sweetness was a nice balance to the spicy of the hash.

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