Gremolata olive oil ·
Meat and Poultry ·
Potatoes Pastas and Grains ·
Sicilian Lemon balsamic ·
Vegetables ·
Potato Cakes with Turkey Red Pepper Hash
Potato Cakes with Turkey Red Pepper Hash
Meat and Poultry
Ingredients
- 1 cup mashed potatoes
- 5 large eggs
- 1/4 cup milk
- 1/3 cup flour
- 1/2 teaspoon finely chopped sage
- Kosher salt and freshly ground black pepper, to taste
- 5 teaspoons Fustini's Gremolata olive oil
- 1/2 small onion, chopped
- 1 garlic clove, finely chopped
- 1 small red bell pepper, chopped
- 2 cups turkey meat, diced
- 1/2 cup turkey gravy
- 1/4 cup cooked corn (optional)
- 2 tablespoons Fustini's Sicilian Lemon balsamic
- 1 teaspoon chopped fresh parsley
Directions
- Preheat the oven to 200 degrees F.
- In a bowl, mix the potatoes, egg, and milk together until combined. Add the flour, season with salt and pepper, and mix until smooth. Heat 2 teaspoons of olive oil on a non-stick griddle over medium heat, pour about 1/3 cup of the batter onto the warm griddle, gently spread it to a circle about 4" wide, and cook, flipping once, until golden brown, 3-4 minutes per side. Transfer to the oven to keep warm. Repeat with the remaining batter.
- Heat 1 more tablespoon of olive oil in a small skillet over medium-low heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the red pepper and cook until softened, about 4 minutes more. Add the turkey, gravy, and corn and cook, stirring, until the turkey is heated through. Add balsamic to deglaze the pan. Season hash with salt and pepper, stir in the parsley and keep warm over low heat.
- Heat the remaining teaspoon of oil on the griddle over medium-high heat. Crack the eggs onto the griddle and cook until the desired doneness. To serve, put a warm potato cake on each of the 4 plates, top the cakes with a fried egg and divide the hash evenly among them.
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