Cooking Club: Recipe of the Month

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