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B & B Turkey Hash

Source: Burt Wolf's Table
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Makes 4 servings
For the Turkey Hash:
3 large red potatoes, boiled, peeled, and mashed
5 cups ground cooked turkey meat
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
2 eggs
1/4 cup heavy cream
1/2 cup fresh bread crumbs
1/4 cup chopped fresh cilantro, plus whole leaves, for serving (optional)
For the Sauce:
One 10-ounce package frozen corn kernels, thawed
2 tablespoons fresh lemon juice
1/4 cup corn oil
2 tablespoons B & B liqueur
Salt and pepper, to taste
In a large mixing bowl, combine the potatoes, turkey, salt, and pepper.

In a large skillet over high heat, warm 1 tablespoon of the oil. Add the onion. Cook, stirring constantly, until the onion is transparent, about 5 minutes. Add the garlic and cook, stirring, 30 seconds longer. Remove from the heat and let cool completely.

In a large mixing bowl, combine the cooled onion mixture with the ground turkey-potato mixture, the eggs, cream, bread crumbs, and chopped cilantro. Blend well and shape into 8 patties.

In a large skillet over high heat, heat 3 tablespoons of the oil. Add the patties in one layer. Reduce heat to medium and cook for 3 to 5 minutes on each side, or until the patties are golden brown and cooked through. Remove to a platter and keep warm.

Combine all the ingredients in a blender or the bowl of a food processor and blend until smooth. Strain the sauce through a fine meshed sieve into a small saucepan and heat over low heat until hot. Add salt and pepper.

Place a small amount of sauce on the bottom of a plate and top with two turkey hash patties. Garnish with fresh cilantro leaves, if desired.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 830
Fat. Total: 39g
Fiber: 5g
Carbohydrates, Total: 54g
Sodium: 846mg
% Cal. from Fat: 42%
Cholesterol: 277mg
Protein: 63g
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