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Monday, November 3, 2014

Turkey Hash: Thanksgiving Dinner Hash #Cooking with Frank's RedHot Cayenne Pepper Sauce #Weekly Menu Plan

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Thanksgiving Dinner Hash- simplelivngeating.com

This post is sponsored by Frank's Red Hot. All opinions are my own.

Frank's Red Hot has always been my go to hot sauce. We use it every year to make Buffalo Wings for the Super Bowl and my teenage son regularly splashes some on meals that he claims are just not spicy enough.


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.


Frank's RedHot: simplelivingeating.com

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. 


Thanksgiving Dinner Hash- simplelivngeating.com

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 Hash- simplelivngeating.com


Thanksgiving Dinner Hash

by 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.

Makes 6 servings

4 strips thick cut bacon

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

1. In a large skillet over medium heat, cook the bacon until crisp, about 5–8 minutes, flipping the bacon occasionally with tongs so that it browns on both sides. Remove the cooked bacon to paper towel–lined plates to drain. Using kitchen shears, cut the bacon into approximately 1⁄4-inch pieces. Set aside.

2. Drain all but 1–2 tablespoons of bacon grease from the skillet. Return the skillet to the stovetop over medium heat. Add the potatoes, onion, and Brussels sprouts to the remaining bacon grease in the skillet. Sauté 5 minutes, stirring occasionally, then cover. Cook, covered, for 10 minutes more or until the potatoes are fork tender. Add the turkey, crumbled bacon, and Frank’s® RedHot® Original Cayenne Pepper Sauce. Stir thoroughly, then cook until warmed through, about 5 minutes. Serve immediately. 



Turkey Hash

by Diane Balch adapted from Rachel Rappaport's Thanksgiving Dinner Hash from: Cooking with Frank's RedHot Cayenne Pepper Sauce 


Ingredients:

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


Directions:

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.


Friday: Refried Bean Tacos, Guacomole and Salsa topped with melted Cheddar Cheese

Saturday: Trader Joe's Indian Foods with Basmati Rice


6 comments:

  1. Your turkey has looks and sounds really good. Great way to use up the leftovers.
    Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Cheers,
    Kathy Shea Mormino
    The Chicken Chick
    http://www.The-Chicken-Chick.com

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  2. How delicious!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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  3. My son loves Frank's Hot Sauce. He discovered it when he was living in Canada. Your Thanksgiving Dinner Hash is such a delicious way to use up leftovers! Your menu plan sounds lovely too, Diane. Thank you for sharing this post with us at the Hearth and Soul hop. Pinned and will tweet :-)

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    Replies
    1. it was kinda of lazy week cooking. I love Trader Joes when I need a break. I hope you get a chance to try the hash... it is really a nice way to use up leftovers of any meat and vegetables.

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  4. I love that there is a cookbook devoted to Frank's hot sauce and that it comes from a food blogger. Haven't had hash in a long time. ..great way to use up leftovers. Thanks for sharing, Diane.

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    Replies
    1. It is a classic product that truly deserves a cookbook.

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