Turkey hash with potatoes and peas

2 Servings

Ingredients

Quantity Ingredient
1 small Onion, chopped fine
1½ tablespoon Unsalted butter
1 Boiling potato (about 1/4 pound), cut into 1/4-inch dice and reserved in a bowl of cold water
1 tablespoon All-purpose flour
1 cup Canned chicken broth
2 tablespoons Heavy cream
½ cup Frozen peas, thawed
1¼ cup Diced cooked turkey breast
2 tablespoons Sliced almonds, toasted lightly

Directions

COOKING LIVE SHOW #CL8771

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved In a skillet cook the onion in the butter over moderate heat, stirring occasionally, until it is just golden. While the onion is cooking, in a saucepan of boiling salted water boil the drained potato, for 5 to 8 minutes, or until it is tender, and drain it. Stir the flour into the onion mixture and cook the roux, stirring, for 3 minutes. Add the broth, bring the mixture to a boil, stirring, and simmer it, stirring, for 3 minutes.

Add the cream and cook the mixture over moderate heat, stirring, for 1 minute. Add the peas, potato, and turkey and cook the mixture, stirring, for 5 minutes, or until the sauce is absorbed. Transfer the hash to a serving dish and sprinkle it with the almonds. Yield: 2 servings Posted to FOODWINE Digest 03 Dec 96 From: "Marie D. Pinho" <mpinho@...> Date: Tue, 3 Dec 1996 19:00:03 -0500

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