Turkey Hash With Brussels Sprouts And Parsnips Recipes

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TURKEY HASH WITH BRUSSELS SPROUTS AND PARSNIPS

Though it's derived from a French word that means chopped, hash is quintessentially American. It's most often made with roasted or boiled meat (sometimes corned beef) and potatoes, cut into cubes and fried into a crisp-bottomed cake. Invariably, it's then topped with an egg, poached or fried. This one, made with roast turkey, makes good use of holiday leftovers. Scallions and jalapeño lend it brightness.

Provided by David Tanis

Categories     breakfast, brunch, lunch, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13



Turkey Hash With Brussels Sprouts and Parsnips image

Steps:

  • Simmer parsnips in salted water for about 2 minutes, until cooked through but firm. Drain and set aside. Heat oven to 400 degrees.
  • Put 4 tablespoons butter in a large cast-iron skillet over medium-high heat. Add bacon and fry lightly for 1 minute, then add onions and reduce heat to medium. Cook, stirring occasionally, until onions are soft and beginning to color, about 10 minutes. Season well with salt and pepper.
  • Add parsnips, turkey and sage. Stir to coat well. Let sizzle, adding more butter as needed, until mixture is well browned, about 10 minutes. Check seasoning. Add broth and transfer skillet to oven. Bake, uncovered, until broth is absorbed and hash is crisp, 10 to 15 minutes.
  • Meanwhile, cook brussels sprouts: Heat a small amount of butter or oil in a skillet over medium-high heat. Add slivered sprouts, salt and pepper; stir-fry briefly, until sprouts are just cooked, about 2 minutes. Stir in scallions and jalapeño. Spoon sprouts over hash mixture and set aside to keep warm.
  • For each portion, cook 1 large egg sunny-side up. Top hash with fried eggs and garnish with cilantro sprigs.

Nutrition Facts : @context http, Calories 597, UnsaturatedFat 18 grams, Carbohydrate 20 grams, Fat 47 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 25 grams, Sodium 775 milligrams, Sugar 6 grams, TransFat 1 gram

12 ounces parsnips, chopped, about 2 cups
Butter, oil or lard
4 ounces thick-sliced bacon, cut into 1/4-inch lardons
1 large onion, diced, about 2 cups
Salt and pepper
1 pound cooked turkey, preferable dark meat, diced
2 tablespoons chopped sage
1 cup turkey or chicken broth
1 1/2 cups slivered brussels sprouts
6 scallions, chopped
1 jalapeño, finely chopped
4 to 6 eggs, for frying
Cilantro sprigs for garnish (optional)

BRUSSELS SPROUTS WITH PARSNIPS

The flavor of this side dish is enhanced by toasted pecans.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6



Brussels Sprouts with Parsnips image

Steps:

  • Preheat oven to 450 degrees. Toss vegetables with oil, salt, and pepper on 2 rimmed baking sheets, and spread into single layers. Roast, rotating sheets halfway through, until tender and gold, about 20 minutes. Divide pecans between sheets; roast 10 minutes more. Toss mixture and serve.

2 pounds brussels sprouts, trimmed and halved lengthwise
6 medium parsnips, peeled and thinly sliced crosswise
6 tablespoons extra-virgin olive oil
2 teaspoons coarse salt
Freshly ground pepper
1 cup pecan halves

ROAST TURKEY, BRUSSEL SPROUT AND SWEET POTATO HASH WITH MIXED HERB-BACON OIL

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15



Roast Turkey, Brussel Sprout and Sweet Potato Hash with Mixed Herb-Bacon Oil image

Steps:

  • For the herb-bacon oil: Combine the olive oil and herbs in a bowl.
  • Heat the canola oil in a large cast iron skillet over medium high heat, add the bacon and cook until crisp, about 8 minutes. Transfer the bacon to a plate lined with paper towels to drain. Reserve the bacon pan drippings. Add the bacon to the herb oil, season with salt and pepper, and set aside.
  • For the hash: Heat the bacon drippings in the cast-iron skillet over medium heat. Add the onion and cook until soft, 4 to 5 minutes. Stir in the garlic and cook about 30 seconds.
  • Meanwhile, toss the sweet potatoes, Brussels sprouts and turkey in a large bowl and season with salt and pepper. Increase the heat to medium-high. Add the potato mixture, stir once to incorporate the onion and garlic, and then press firmly with a spatula against the bottom of the pan. Cook, pressing occasionally, until the bottom is browned and crispy, about 4 minutes, reducing the heat if the mixture starts to get too dark. (If the mixture seems dry, add some butter around the edges.)
  • Once the bottom is browned and crispy, flip the hash in chunks and press again to brown some of the top side.
  • For the poached eggs: While the hash is cooking, bring about 4 inches of water to a simmer in a deep skillet. Add the vinegar. Break each egg into a separate ramekin. Slip the eggs into the water and cook until the whites are set and the yolks still runny, about 4 minutes.
  • Right before the eggs are done, divide the hash among 4 or 6 plates. Remove each egg with a slotted spoon, blot it dry on a clean side towel, and put it on top of the hash. Drizzle each serving with some bacon-herb oil and serve.

1/2 cup extra virgin olive oil
1/4 cup finely chopped fresh mixed herbs such as sage, parsley, thyme and/or cilantro (whatever is left from Thanksgiving dinner)
1 tablespoon canola oil
8 ounces bacon, finely diced
Kosher salt and freshly ground pepper
Reserved drippings from herb-bacon oil
1 cup chopped onion (white or yellow or red--whatever you have left from dinner)
2 cloves garlic, chopped
3 large cooked sweet potatoes, peeled and diced (the same size as your turkey)
2 cups cooked Brussels sprouts, coarsely chopped
1 1/2 cups leftover white and dark meat turkey, diced (the same size as your potatoes)
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
4 to 6 eggs
2 tablespoons distilled vinegar

ROASTED BRUSSELS SPROUTS AND PARSNIPS

Roasted Brussels sprouts and parsnips.

Provided by Robin Wenner

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 55m

Yield 4

Number Of Ingredients 6



Roasted Brussels Sprouts and Parsnips image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix salad dressing, brown sugar, and thyme together in a small bowl.
  • Mix Brussels sprouts, parsnips, and red onion together in a 13x9-inch baking dish. Drizzle dressing mixture over the vegetables and toss to coat.
  • Bake in preheated oven until vegetables are tender, about 40 minutes.

Nutrition Facts : Calories 222.4 calories, Carbohydrate 39.6 g, Fat 6.7 g, Fiber 10.6 g, Protein 5.6 g, SaturatedFat 0.8 g, Sodium 275.6 mg, Sugar 13.5 g

⅓ cup balsamic vinaigrette salad dressing (such as Kraft®)
1 tablespoon brown sugar
1 tablespoon chopped fresh thyme
1 pound Brussels sprouts, halved
1 pound parsnips, peeled
1 large red onion, thickly sliced

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