This post is sponsored by Frank's Red Hot. All opinions are my own.
I've always wondered about other things to make with Frank's Red Hot... well food blogger Rachel Rappaport has put my curiosity to rest. She has come out with a cookbook: Cooking with Frank's RedHot Cayenne Pepper Sauce that is filled with imaginative recipes like: Cinnamon Cayenne Buns, Smokey Hot Bacon Mac & Cheese, and Zest Cobb Salad to name a few.
I chose to make Rachel's Thanksgiving Dinner Hash since this holiday is right around the corner, and we all need leftover turkey recipes. Not only was this dinner a hit with my family, but I now plan on using it for other combinations of left over meat and vegetables. It could easily be adapted to chicken and say broccoli.
As with any recipe we all have to adapt things to our own personal and family tastes. I happen to really like shredded potatoes in hash. My husband isn't keen on brussel sprouts, so I used a lot less than the recipe called for... and I also tend to use little meat when I cook. Below is Rachael's and my recipe. I'm sure you will come up with your own version as well.
Enjoy and grab a copy of this book... it is so perfect for holiday entertaining.
Thanksgiving Dinner Hashby Rachel Rappaport from: Cooking with Frank's RedHot Cayenne Pepper Sauce
Reprinted with permission from Ulysses Press
Try this hash on the day after Thanksgiving. It makes great use of Turkey Day leftovers! If you are extra hungry, try topping each portion with a poached or fried egg.
3 Russet potatoes, peeled and diced
1 medium onion, diced
1 pound Brussels sprouts, quartered
4 cups cooked, cubed turkey breast
1⁄2 cup Frank’s® RedHot® Original Cayenne Pepper Sauce
by Diane Balch adapted from Rachel Rappaport's Thanksgiving Dinner Hash from: Cooking with Frank's RedHot Cayenne Pepper Sauce
12 Brussel Sprouts Roasted and Sliced
4 slices of bacon chopped small
1/2 pound of turkey meat shredded
1 tablespoon of butter
1 large onion shredded
3 large potatoes peeled and shredded
1 tablespoon of Frank's Red Hot Cayenne Pepper Sauce
salt and pepper
1) If you are not using leftover Brussel Sprouts (or some other vegetable) Roast them tossed with salt pepper and olive oil in a 425 degree oven for 20 minutes or until the they begin to brown.
2) Chop up the bacon saute it in a cast iron skillet until it is brown. Remove the bacon bits.
3) Saute the turkey breasts in the bacon fat if they are not leftovers. Remove from pan and shred.
4) Add a tablespoon of butter to the pan. Saute the onion until it wilts. Add the potatoes at this point. Cover them with Franks Red Hot and salt and pepper. Cook the potatoes moving them around every minute or so until they brown.
5) Add the brussel sprouts and turkey back into the pan. Mix until everything is warmed up. Flatten the hash with the back of a spatula and serve.
Delicious topped with sour cream.
Weekly Menu Plan:
Sunday: Spaghetti with Clam Sauce and Salad
Meatless Monday: Pizza out
Tuesday: Chicken Stir-Fry with Trader Joe's General Tso's Sauce and Brown Rice
Wednesday: Trader Joe's Frozen Cod Pieces in a crockpot with white wine, potatoes, onions and spinach.
Thursday: Half Crocked Beef Stew
Friday: Refried Bean Tacos, Guacomole and Salsa topped with melted Cheddar Cheese
Saturday: Trader Joe's Indian Foods with Basmati Rice