When living in the Bay Area of Northern California, I was surrounded by incredible food in every price point. Bad restaurants did not stay in business long. A fabulous find was Bradley Ogden’s restaurant in Larkspur, The Lark Creek Inn. His food is rich and rustic, contemporary Americana at its finest. The restaurant is dedicated to farm-fresh, seasonal cuisine and American wines (nurturing the early seeds of my now firmly rooted commitment to local and seasonal foods).
This recipe is an adaptation from his Turkey Hash recipe in ‘Bradley Ogden’s Breakfast, Lunch and Dinner‘ (published in 1991 by Random House). I came upon it one Thanksgiving, desperate to apply the abundant leftovers to something other than plates of the same for days upon end. It can be served really for any meal. And has become something I look forward to as much as I do the Thanksgiving Day meal!
TURKEY HASH
Serves: 4 to 6
· 1 tablespoon unsalted butter
· ½ cup finely chopped onion
· 2 cloves garlic, minced
· ¼ cup minced green peppers
· 3 cups diced cold, cooked turkey
· 1 cup cold turkey stuffing
· 1 teaspoon kosher salt
· ½ teaspoon ground black pepper
· ½ cup toasted sliced almonds (or slivered almonds are great too for a nice crunch)
· 2/3 cup turkey gravy or heavy cream
· 1 ½ tablespoons oil or clarified butter
· ¼ cup chopped parsley
1. In a large skillet over medium heat, melt the butter. Add the garlic, onions and pepper and sauté for about 3 minutes until they begin to soften.
2. Add the turkey and stuffing to the pan and mix together well.
3. Add the salt and pepper, mix well again and allow to cook for about 5 minutes for flavors to begin to blend.
4. Add the almonds, gravy/cream and cook, stirring often, until the liquid is absorbed. Make sure the mixture does not begin to dry out.
5. Remove from heat and allow to cool until you can comfortably handle it. Once cool, form the hash mixture into patties.
6. Warm the oil/clarified butter in a skillet over medium heat. Add the hash patties and brown for 4 minutes a side or until nicely, crisply browned. Remove and drain on a paper towel. Garnish with the parsley before serving.Note about making patties: I will confess I’ve had trouble making patties that stay in tact. I assume it’s a function of the type of stuffing used and maybe the size of the diced/minced ingredients. If you cannot keep solid patties, it is still delicious cooked ‘in bulk’. Just ensure you get the nice brown, crispy quality to the outside!
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