Recipe courtesy of Gourmet Magazine

Turkey Hash with Potatoes and Peas

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 2 servings
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1 small onion, chopped fine

1 1/2 tablespoons 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

1/2 cup frozen peas, thawed

1 1/4 cups diced cooked turkey breast

2 tablespoons sliced almonds, toasted lightly


  1. 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.;