As you know if you have looked at any of my recipes . . . . I cook with ground turkey a lot. I also cook with onions and garlic – a lot. I just throw stuff together, but primarily flavor it with onions and garlic. I am sure that I have stated this before because it is what I do. Every once in awhile when I branch out . . . I am sure I have posted about it. And, I am sure I have posted about me wanting to use different flavors. I DO use different flavors, but onions and garlic is my default. But the other night I wanted a different flavor. This recipe does contain onions AND garlic, but they are not the predominant flavor. As I was cooking this I had a thought and I think it turned out to be true. My hubby doesn’t like corn-beef hash. Half way through cooking I thought, “Oh no! This is sort of “hash flavored” is he not going to like it?” Well, it was not his favorite. When he likes something he comments on it. I was the only one complementing the chef that night. AND the next night when we had it for leftovers. So while I LOVED this, my hubby was ok with it. So unfortunately this might not become a staple . . . although I will cook it every once in a while.
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Turkey Hash
olive oil
1/4 of an onion
1 pound red skin potatoes
2 teaspoons basil
1 teaspoons parsley
1 bay leaf
2 teaspoons garlic salt
1 teaspoon coriander
1/2 C water
1 teaspoon powdered mustard
1 pound ground turkey
1 teaspoons salt
sprinkle of garlic salt
1 green bell pepper
black pepper (optional)
Pour some olive oil in a pan. While the oil is heating chop the onion. Put the onions in the pan, while they are heating cube the potatoes. When the onions are translucent . . . or if you like them a little caramelized, add the potatoes. Stir the potatoes. While they are cooking add the basil, let them cook. Then add the parsley and bay leaf, let them cook some more. Sprinkle the garlic salt on the potatoes. Add the coriander. Cook the potatoes until they start to brown. Then add the water and powdered mustard. Cook until the water evaporates. Brown the potatoes some more, then add the turkey. Add the salt . . . sprinkle on the garlic salt. While all of this is cooking chop the bell pepper. If you like your bell pepper cooked then add it well before the turkey is cooked. If you are like me and you like it raw, then add it when the turkey is pretty much cooked. If you like black pepper, add it.
Serve.
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So, I really liked this, but my hubby not so much. But he is a good sport and he will eat it when I make it. Thankfully he eats pretty much whatever I cook. Whew!
The next night, I added corn to the left overs. That was interesting . . . potatoes and corn. Actually the potatoes were pretty much gone. I liked the different flavor the corn added. I don’t often cook with corn.
Do you like corn-beef hash?
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