- The Washington Times - Tuesday, May 3, 2005

I can say from motherly experience that there is little relaxation to being served breakfast in bed by your children, but I can also say it is a moving and sweet experience not to be missed.

I try not to listen to my children nagging each other to get out of bed and down to the kitchen. I try to not hear them rummaging in the cabinet for ingredients. I try to block out their loud whispers as they approach my bedroom door on tiptoes with a heavy tray of food. And I shut my eyes and pretend to be asleep and surprised.

This Mother’s Day, suggest to your children that they help you make an easy turkey (or chicken) hash for the weekend. Then the hash can be reheated for you on Mother’s Day morning.

This is a recipe we enjoyed as children at my Aunt Elizabeth’s house on Christmas morning. Begin with leftover roasted turkey or chicken from the supermarket deli. Combine it with frozen potatoes with onions and bell peppers, and you have a delicious and speedy dish.

Add the traditional breakfast accompaniments — eggs, toast, juice, coffee — and you’ve got a breakfast your children can be proud of preparing and that you can look forward to eating in bed or at the kitchen table.

Five time-shaving ways to use leftover turkey or chicken: Either chop or shred turkey or chicken between your fingers to form long strands. Use it in the following, or place in sturdy plastic bags and freeze until needed.

• Toss with apples, walnuts, celery and a little mayonnaise and seasoning for a fast turkey Waldorf salad.

• Add to vegetable soup as you would beef stew meat.

• Cook your favorite pasta, toss it with olive oil, add a warm spoonful of your favorite beans (black, lima, pinto, etc.), then add a handful of the leftover turkey or chicken and shredded Parmesan cheese.

• Wrap the turkey or chicken along with beans, rice, cheese and salsa in a flour tortilla, and heat in a paper towel in the microwave for 20 seconds, or until warmed through.

• Saute onions in oil and butter, then add the turkey or chicken and pile onto warmed, split French bread. Top with a nice melting cheese, such as Colby, and run until the broiler until bubbly for a fast hoagie.

Turkey or chicken hash in a flash

The preparation time is 10 minutes, and the cooking time is 12 to 18 minutes.

2 tablespoons butter

of a 28-ounce bag of frozen diced potatoes with onions and bell peppers, such as Ore-Ida Potatoes O’Brien

2 cups finely chopped roast turkey or chicken

1 cups low-sodium chicken broth (from a 14- to 14.5-ounce can)

1 clove garlic, crushed in a garlic press

Salt

Cayenne pepper or hot red pepper sauce

Chopped parsley for garnish, optional

Melt butter in a large skillet over medium heat.

Add frozen potatoes and cook, stirring, until onions brown slightly, 2 to 3 minutes.

Add turkey or chicken, chicken broth, and garlic.

Stir to combine, then season with salt and cayenne or pepper sauce to taste.

Let hash simmer, stirring occasionally, until all liquid is absorbed, 10 to 15 minutes. Taste hash; add more salt and cayenne or pepper sauce as needed.

Sprinkle with parsley, if desired. Serve at once.

Makes 6 to 8 servings.

TRIBUNE MEDIA SERVICES

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