1/4 c cider vinegar
1 tbsp sugar
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 c salad oil
2 Medium Roma tomatoes, seeded and minced
2 c red bell pepper, seeded and minced
1 c cooked corn, well drained
4 c COOKED TURKEY, DARK MEAT, cut in medium to small cubes
3 c cooked potatoes, small dice
1/3 c catsup
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp dried thyme
1 tsp each unsalted butter and olive oil
2 c Cheddar cheese, grated
10 Large eggs
1/2 c heavy cream
1/2 tsp salt
1/2 tsp freshly ground pepper
2 Large Roma tomatoes, seeded and diced
1/4 c green onions, minced
Sour cream As needed
RED PEPPER CORN RELISH
Whisk together the vinegar, sugar, salt and pepper. Whisk in the oil.
In a separate large bowl, combine tomatoes, red pepper and corn.
Pour the vinegar mixture over the vegetables. Adjust for seasonings. Cover and hold for service.
Mix turkey, potatoes, catsup, salt, pepper and thyme together. Cover, refrigerate and hold for up to one day in advance.
Heat butter and oil in an 8 to 9-inch heavy oven-safe skillet.
Add turkey hash and press down with a spatula. Fry for 3 to 4 minutes to brown the bottom.
Sprinkle cheese atop the cooked turkey hash.
Whisk eggs and cream together for 2-3 minutes until well blended. Add salt, pepper, tomatoes and onions.
Pour egg mixture on top of the turkey hash.
Bake in a preheated 350 degree F oven for 20 minutes or until the top has just set. Let stand for 10 minutes. Slide onto a service platter and cut into wedges.
Serve wedges with sour cream and Red Pepper Corn Relish.
630 Total Calories
370 Calories from Fat
42 g Total Fat
65 % Daily Total Fat
17 g Saturated Fat
85 % Daily Saturated Fat
405 g Cholesterol
135 % Daily Cholesterol
977 mg Sodium
42 % Daily Sodium
25 g Total Carbohydrates
8 % Daily Total Carbohydrates
3 g Dietary Fiber
12 % Daily Dietary Fiber
8 g Sugars
38 g Protein
50 % Daily Protein
140 % Daily Vitamin C
30 % Daily Calcium
20 % Daily Iron