Turkey Vegetable Hash

Heat the butter and oil in a large skillet over medium-high heat; add the potato and cook 7 minutes, stirring occasionally. Add the onion and bell pepper and cook until all the veggies are tender, about 7 to 10 minutes, stirring occasionally.

Add the garlic, thyme, salt, paprika, cayenne pepper, and black pepper and cook 1 minute, stirring constantly. Stir in the turkey and lemon juice and use a wooden spoon to scrape up any brown bits that have formed on the bottom of the skillet; cook until warm throughout, about 2 minutes. Turn off heat, stir in the parsley, and serve.

*You can substitute chicken if you prefer. If you don’t have cooked turkey or chicken, you can use 1 to 1 1/2 pounds of chicken breast; trim any fat, cube it, then sauté it in a little olive oil and proceed with the rest of the recipe.

Inspired by and adapted from my own recipe for Baked Egg Skillet with Vegetable Hash on An Edible Mosaic, and Ina Garten’s recipe for Basil Chicken Hash on Food Network.