ANTONY Worrall Thompson's hash is a great way to use up left-over turkey or chicken. Try it for brunch.
Serves: 4
Cooking time: Medium.
Ingredients1 small red onion, finely diced1 red pepper, de-seede and finely diced2 waxy potatoes, peeled and finely diced155ml/5fl oz olive oil250g/9oz turkey, diced2 tbsp tarragon, finely chopped5 free-range eggs, beaten lightly8 rashers bacon, rinds removed4 tbsp creme fraichesalt and freshly ground black pepperMethodCook the red onion, red pepper and potatoes in 125ml olive oil in a non-stick frying pan, until tender and lightly browned (about 12 minutes).Put the turkey and tarragon into a mixing bowl and season to taste.Add the eggs to the bowl and combine well.Heat the 2 tablespoons of olive oil in the non-stick frying pan. Spoon in the mixture to cover the whole pan. Cook for about 5 minutes, then turn and lightly brown the other side.Meanwhile, grill the bacon rashers until crisp.To serve, cut the hash into wedges. Put dollops of creme fraiche at the side with some crispy bacon.wwwCooksforCooks.com Loads of easy recipes, make your own online cookbook.
