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This delicious breakfast or brunch dish is the perfect way to use up leftover turkey. Simple and easy to make, this is a wonderful start to any fall day. For my signature hash, I add caramelized onions and a few strips of crumbled bacon.

Yield: 4 servings

Ingredients:

1 bag (20 ounce) frozen hash brown potatoes, thawed
4 cups cooked leftover turkey, diced
1 green apple – cored, seeded and diced
3 tablespoons chopped fresh parsley
1/3 cup chicken broth
3 tablespoons heavy whipping cream
1/2 teaspoon ground sage
Salt and freshly ground pepper to taste
1/4 cup vegetable oil

Directions:

Combine the thawed hash browns, turkey, apple, parsley, chicken broth, cream and sage and salt and pepper in a large mixing bowl. Gently toss to combine.
Heat a large sauté pan over medium heat.
Add the oil and heat until almost smoking.
Add the potato mixture and spread evenly in the pan.
Cover the pan and cook for 15 minutes, stirring occasionally.
Remove the lid, increase the heat to high and cook the hash for an additional 10 minutes or until crisp and golden brown.

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»	See all of Jamie Gwen's recipes

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	Command Performance 6 to 8 Quart Pasta Insert Price: $12.90
	Command Performance 6 to 8 Quart Pasta Insert Price: $12.90
	Chef Jamie "Bountiful Buffets" Signed Cookbook HSN Price: $19.95 Clearance Price: $9.95

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