Turkey hash with potatoes and peas
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion, chopped fine |
| 1½ | tablespoon | Unsalted butter |
| 1 | Boiling potato (about 1/4 pound), cut into 1/4-inch dice and reserved in a bowl of cold water | |
| 1 | tablespoon | All-purpose flour |
| 1 | cup | Canned chicken broth |
| 2 | tablespoons | Heavy cream |
| ½ | cup | Frozen peas, thawed |
| 1¼ | cup | Diced cooked turkey breast |
| 2 | tablespoons | Sliced almonds, toasted lightly |
Directions
COOKING LIVE SHOW #CL8771
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved In a skillet cook the onion in the butter over moderate heat, stirring occasionally, until it is just golden. While the onion is cooking, in a saucepan of boiling salted water boil the drained potato, for 5 to 8 minutes, or until it is tender, and drain it. Stir the flour into the onion mixture and cook the roux, stirring, for 3 minutes. Add the broth, bring the mixture to a boil, stirring, and simmer it, stirring, for 3 minutes.
Add the cream and cook the mixture over moderate heat, stirring, for 1 minute. Add the peas, potato, and turkey and cook the mixture, stirring, for 5 minutes, or until the sauce is absorbed. Transfer the hash to a serving dish and sprinkle it with the almonds. Yield: 2 servings Posted to FOODWINE Digest 03 Dec 96 From: "Marie D. Pinho" <mpinho@...> Date: Tue, 3 Dec 1996 19:00:03 -0500