![Turkey Cranberry Hash](https://www.tfhd.com/sites/default/files/styles/medium/public/wn/unnamed-5_6.jpg?itok=-OxIQx1z)
Ingredients:
- 1 pound Yukon gold potatoes, about 2 small or one large
- 2 tablespoons olive oil
- 2 green onions, sliced
- 2 garlic cloves, minced
- 1 1/2 cups cooked turkey, small diced
- 1/2 cup dried cranberries
- 1 1/2 teaspoons finely chopped fresh thyme, or 1/2 teaspoon dried thyme
- salt and pepper, to taste
- optional: eggs, top with poached eggs or soft boiled eggs
Instructions:
- Peel and dice the potatoes into a small 1/2" dice.
- Add the potatoes to a pot and cover with cold water. Bring the water to a boil and cook the potatoes for 5 minutes, then drain.
- Heat the oil in a large cast-iron or non-stick pan over medium heat. Add the potatoes to the pan and try to get them in a single, flat layer. Cook without stirring for about 4-5 minutes, so that the bottom gets nice and golden.
- Add the green onion, and garlic, and stir for another 1-2 minutes.
- Add the diced chicken, dried cranberries, thyme, salt, and pepper. Saute for another 5-10 minutes, or until the potatoes are soft and the turkey is warmed through.
- You can serve the turkey cranberry hash as a side dish, or top it with an egg for a breakfast meal.
*If you'd like to make this a little more buttery, feel free to stir in a tablespoon of butter at the very end.
*If you've got a well seasoned cast iron pan your potatoes should not stick. If you find they're sticking, I'd recommend re-seasoning it. And make sure to let them completely crisp up on one side so they naturally release from the pan.
Recipe from downshiftology.com