Active Time

　　25 min

　　Total Time

　　1 hr

　　

Ingredients

Makes 4 servings

　　1 1/2 pounds medium Yukon Gold potatoes

　　7 tablespoons unsalted butter, divided

　　1 medium onion, finely chopped

　　2 Cubanelle peppers (Italian green frying peppers), finely chopped

　　1 cup shredded cooked turkey (preferably dark meat)

　　4 large eggs

　　

Step 1

Generously cover potatoes with cold water, then simmer, partially covered, until just tender, 20 to 25 minutes. Drain. Cool slightly, then peel and coarsely grate with a box grater.

　　

Step 2

While potatoes cool, melt 6 tablespoons butter in a 12-inch nonstick skillet over medium-high heat and cook onion and peppers, stirring occasionally, until golden brown, 8 to 10 minutes.

　　

Step 3

Add potatoes, turkey, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, turning occasionally, until browned in spots, 15 to 20 minutes. Transfer hash to plates.

　　

Step 4

Fry eggs in remaining Tbsp butter in skillet over medium heat. Serve on top of hash.