Partially cook the potatoes by simmering them in a pot of water for about 10 minutes until they are just able to be pierced with a fork but are still firm. Drain and set aside.
Turkey Potato Breakfast Hash
Serves 4-6)
- 4 medium potatoes, diced
- 1 small onion, diced
- 1 bell red bell pepper, cored, seeded, diced
- 2 cups roasted turkey, diced
- 1 carrot, diced small
- 1 zucchini, quartered lengthwise and then sliced
- 4 Tb olive oil
- 1 Tb ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 Tb butter
In a large skillet, sauté the onion in 2 Tb of the olive oil over medium-high heat for about four minutes until they start to soften. Add the potatoes, garlic, carrot and the remaining 2 Tb of olive oil and cook for another 10 minutes, stirring occasionally, until the potatoes start to crisp up and get golden edges. Add the zucchini, cumin and paprika and sauté for another five minutes. Add the turkey, the butter, and salt and pepper to taste. Stir to combine well and cook for about four more minutes until the turkey is hot.
