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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This recipe originally comes from Gourmet magazine. It makes good use of some leftover turkey (or chicken). Ingredients:
1 medium potato, diced 1/4-inch |
3 slices bacon, chopped |
1 medium onion, chopped |
2 1/2 tablespoons olive oil |
1 cup turkey, cooked & chopped (i like the white meat) |
1/2 cup swiss cheese, grated (or gruyere) |
1 tablespoon fresh parsley, minced |
4 flour tortillas, 6-inch-7-inch |
1/4 cup cranberry sauce |
Directions:
1. Preheat oven to 500*. Simmer potatoes in a pot of boiling salted water until barely tender (5 minutes). Drain and set aside.
2. In a heavy skillet,cook the bacon and onion in 1/2 tablespoon oil over medium heat, stirring, for 5 minutes. Add the potatoes and cook, stirring, until crisp and golden (should take about 5 minutes).
3. Cool slightly, and stir in turkey, cheese and parsley.
4. Put 2 tortillas on a baking sheet and brush with some of the remaining olive oil. Turn tortillas over and top each with half the turkey hash, spreading out evenly. Cover with remaining 2 tortillas and brush tops with remaining oil.
5. Bake in a preheated 500* oven until golden, about 8-10 minutes.
6. To serve, cut into wedges and top with cranberry sauce.
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