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Up your brunch game with turkey hash
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Sunday brunch. Sunday football. They're two weekend traditions we'll never get sick of. Bring them together for the Patriots' regular season finale with a recipe from Jamie Bissonnette, author of "The New Charcuterie Cookbook" and one of Boston's best chefs.
Jamie says this turkey hash – inspired by the classic corned beef version – is "deliciously smoky from paprika," making it "the perfect greasy breakfast dish." Sounds like a winning tailgate recipe to us!
JAMIE BISSONNETTE'S TURKEY HASH RECIPE
Makes 10 to 15 servings
1 cup salt
1/2 cup sugar
1 tsp ground black peppercorns
1 tsp smoked paprika
1 tsp ground coriander
2 turkey legs, 2 lbs. each
1 gal duck fat or lard
3 cloves garlic, minced
2 white or Spanish onions, diced
1 red bell pepper, diced
3 Idaho potatoes, peeled and diced large
2 sprigs tarragon, picked and chopped
1 tsp Tabasco sauce
1 Tbsp Worcestershire sauce
Mix salt and sugar with dry spices. Rub the turkey legs and lightly cure for 10 minutes at room temperature.
Bring the fat to 200 degrees. Once the fat is rendered, place the turkey legs in a large pan and pour the fat over the legs. Cover with tin foil, place in 200 degree oven, and let the turkey legs simmer for 3 hours.
Remove a small amount of fat and place in a saute pan. Cook garlic and onion until tender, then add red pepper.
In a separate pan, cover the diced potatoes with fat; use about 3 cups, or just enough to cover the potatoes. Cook until just tender, 10 to 15 minutes at just below a simmer. Then strain the fat and place the potatoes in a bowl with the cooked garlic mixture and tarragon.
Pick the turkey clean; tear the meat into 1- to 1 1/2-inch chunks. Discard the bone and skin. Mix the turkey and the potato mix, add Tabasco and Worcestershire sauce, and adjust seasonings with salt and pepper as needed.
Chill until cool. Cook immediately or store for several days in the refrigerator. To cook, form 4-inch patties. Heat vegetable oil in a non-stick or cast-iron pan and cook the patties until golden brown on both sides and hot throughout.
Recipe and photo from "The New Charcuterie Cookbook" by Jamie Bissonnette, Page Street Publishing/August 2014. Read