Hashbrown Turkey Hash
Golden Grill® Redi-Shred® potatoes, diced turkey, scallions and herbs sautéed until browned.
1 carton Golden Grill® Redi-Shred® Hashbrown Potatoes, refreshed
1 Tbsp Red jalapeño, minced
4 lb Turkey breast, low-sodium, cooked, diced
2 tsp Rosemary, fresh, minced
2 c Scallions, thinly sliced
2 tsp Oregano, fresh, minced
1 Tbsp Thyme, fresh, minced
1 ½ tsp Black pepper, ground
- Toss Golden Grill® Redi-Shred® Hashbrown Potatoes, turkey breast, scallions, thyme, jalapeño, rosemary, oregano and pepper in a large bowl, until thoroughly combined.
- Heat one Tbsp canola oil in a 10-inch, non-stick skillet over medium-high heat. Scoop about 6-oz of hashbrowns into the pan and cook until well browned, about 4 minutes. Scatter hashbrowns and brown for an additional 4 minutes.