Guy: For a good breakfast idea with some leftovers, how about some turkey hash. My son Hunter and I are going to knock that up for you. So I’m going to start the onions form but you should see he got some mean dicing skills. Okay, so we’ll start with red onions. Okay, you can take the outside peel of those.
Hunter: Okay.
Guy: Now we just get a couple slices across the top like this and we’ll let Hunter cut through dice. Okay booze you already know to go from here?
Hunter: Yeah!
Guy: While Hunter works on that, I’m going to break down a couple of bell peppers. Now the bell peppers, you know the halves, the great thing about it is they can take on any identity you want? You can make it hot, you can make it spicy, you can make it mild. I like using the bell pepper because you got some real great pepper flavor and it’s not too hot for people in the morning. There you go, look at mean nice skills. I got a little Canola oil on to the pan, are you good on those?
Hunter: Yeah!
Guy: Alright bubba go ahead and pick up the first handful and just throw them in there. We’re going to chop them all up but I just want to get some started. It will take a little while to cook this down. We’re not going to caramelized them necessarily. We’ll just going to sweat them a little bit. Well it’s funny because everybody is looking forward to this dish, so we find at the end that people are starting to store turkey in their different spots around their refrigerator to make sure that we have some, you know we’re ready to go. Nothing worst in one turkey actually in one morning there’s no turkey.
Now that looks that a lot of peppers and onions right now, you got to remember when it cooks and I add a little bit of salt to it. You’re going to actually wilt in probably go to about half the amount, half the volume. A little bit of salt in there, crack black pepper. While he’s doing that I’m going to this jalapeno, take out the ribs and the seed. And it’s actually the ribs they are the hotter part of the jalapeno than the seeds. I don’t want it to be too hot. I just want to add some nice flavor to it. Now I’m going to get some potatoes, cut in half so it’s sturdy and take a look at that. So knock the rest this out, Hunter you’re going to manage that for me right?
Hunter: Yep!
Guy: Okay, this kid’s on point. Hot oil, there you go, and these are nice and thin so they are going to cook up real fast. Those got to be dynamite, okay!
Hunter: Smells good!
Guy: You like that?
Hunter: Yeah!
Guy: You have a little dice on this, okay. Hey bubba do me a favor, reach inside there and grab that turkey breast that’s left over from last night. And we’ll pop the garlic down. Okay now the skin although we really enjoyed it when we had the diner. The skin is a little bit rubbery now, so I’m going to take that off. I’m just going to take this and quick chops, heads up here I come. Start stirring for me bubba. We got that heat on high there. That turkey’s going to break down really nice into there. We get those potatoes down, those under the platter look at that. Get that hash down on top of that, look at that hash. Going to give just a little sprinkle of some paprika on top for some nice color. Grab some those tomato bubba and throw them for me, here we go, throw a little lime.
Hunter: Cool!
Guy: Little lime, fresh lime right on top. That’s great with the peppers and the onions.
Hunter: That’s good!
Guy: 1 for you, 1 for me. Here’s a little plate, little serving. Here you go and I’ll get some, and get a bite tell me what you think.
Hunter: Hot, but good.
Guy: Hot but good!