Day-After-Thanksgiving Turkey Hash
Active: 40 Min. Total: 40 Min.
4 thick cut bacon slices
1 lb. Yukon Gold potatoes, unpeeled and cut into 1/2 in. pieces (about 3 cups)
1 yellow onion, chopped
1 red bell pepper, chopped
4 eggs, fried
2 Tbsp. canola oil
1 tsp. chopped garlic
2 Tbsp. red wine vinegar
1 tsp. kosher salt
1/2 tsp. black pepper
1 1/2 cups cooked turkey
2 Tbsp. sliced scallions
Cook bacon in a large cast-iron skillet, turning often, until crispy. about 10 min. Transfer to plate lined with paper towels, reserve 2 Tbsp. dripping in skillet. Crumble bacon and set aside.
Add potatoes and canola oil to drippings in skillet. Cook over medium heat, stirring occasionally, until potatoes are lightly browned and softened, 10 to 12 minutes.
Add chopped yellow onion and chopped red bell pepper. Cook, stirring occasionally, until mixture is tender, about 10 minutes.
Stir in 1 tsp. chopped garlic; cook, stirring constantly, 1 min. Add cooked turkey, red wine vinegar, kosher salt, and black pepper; toss to combine. Cook, stirring occasionally, until turkey is warmed through, 2 min. Top with 4 fried eggs; sprinkle with sliced scallions and crumbled bacon.