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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A great recipe to use up some of the leftover turkey - Ingredients:
3 large red potatoes, boiled, peeled, and mashed |
5 cups ground cooked turkey |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
4 tablespoons vegetable oil |
1 onion, chopped |
1 garlic clove, minced |
2 eggs |
1/4 cup heavy cream |
1/2 cup fresh breadcrumb |
1/4 cup fresh cilantro, choppe plus whole |
fresh cilantro leaves, for serving |
1 (10 ounce) package frozen corn kernels, thawed |
2 tablespoons fresh lemon juice |
1/4 cup corn oil |
2 tablespoons b & b liqueur |
salt |
pepper |
Directions:
1. FOR THE TURKEY HASH:.
2. In a large mixing bowl, combine the potatoes, turkey, salt and pepper.
3. In a large skillet over high heat, warm 1 tablespoons of the oil. Add the onion. Cook, stirring constantly, until the onion is transparent, about 5 minutes. Add the garlic and cook, stirring 30 seconds longer. Remove from the heat and let cool completely.
4. In a large mixing bowl, combine the cooled onion mixrture with the ground turkey-potato mixture, the eggs, cream, bread crumbs, and chopped cilantro, Blend well and shape into 8 patties.
5. In a large skillet over high heat, heat 3 tablespoons of the oil. Add the patties in one layer, Reduce heat to medium and cook for 3-5 minutes on each side or until the patties are golden brown and cooked through. Remove to a platter and keep warm.
6. FOR THE SAUCE:.
7. Combine all ingredients in a blender or the bowl of a food processor and blend until smooth. Strain the sauce through a fine meshed sieve into a small saucepan and heat over low heat until hot. Add salt and pepper.
8. Place a small amount of sauce on the bottom of a plate and top with two turkey hash patties. Garnish with fresh cilantro leaves, fi desired.
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