MASTER PLATERS
TURKEY & SWEET POTATO HASH Thanksgiving is good for two things— realizing what we’re grateful for (even if it wears off with the brandy) and eating. And damn, do we eat. Our plates overflow with stuffing, casserole, and turkey legs, and by the end of it, we’ve unbuttoned our pants in front of our families. But even if Uncle Bob can put down candied sweet potatoes like it’s his job, there will still be leftovers. Instead of opting for the go-to dry turkey sandwich the next day, try a hash using everything that’s crammed in your fridge. The only rule: keep your ratio of meats to sides 1:1, and you’ll have a hearty hash you can serve with fried eggs for your expanded waistline.
DIRECTIONS:
RECIPE BROUGHT TO YOU BY JESSE GOLDSTEIN OF THE LOVELESS CAFE
THE GOODS: 2 large stalks
celery, diced fine (1 cup)
1 large
onion, diced fine (1 ½ cups)
4 sprigs
fresh sage, chopped
4 tbsp.
butter or bacon grease
4 cups
leftover sweet potatoes
4 cups
leftover turkey, chopped
photo by tara young of the loveless cafe
FIn a large skillet over medium-high heat, melt butter and sauté celery and onions until they begin to brown (if using dried rubbed sage, add it to the butter prior to adding the veggies). Add sweet potatoes, turkey, and fresh sage and sauté until everything is nice and browned. Remove from heat and serve with fried eggs. Add salt and freshly ground black pepper to taste. Serves 6-8. *Feel free to add a splash of water or stock should your hash look too dry. And if your sweet potatoes are soft or mashed, save them for the very last step and stir in until heated through before removing from the stove.
# NAT I V ENAS HV I L L E
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