1½ pounds medium Yukon Gold potatoes
7 tablespoons unsalted butter, divided
1 medium yellow onion, finely chopped
2 cubanelle peppers (Italian green frying peppers), seeded and chopped
1 cup shredded cooked turkey, preferably dark meat
¾ teaspoon salt
½ teaspoon ground black pepper
4 large eggs
Place the potatoes in a large stockpot, then cover with enough cold water to cover by at least 1 inch. Bring to a boil over medium-high heat, then reduce to a simmer, partially cover the pot and cook 20-25 minutes, or until just tender.
Drain the potatoes and let cool slightly.
While the potatoes cool, in a large nonstick skillet over medium-high heat, melt 6 tablespoons of the butter. Add the onion and peppers and saute until golden brown, about 8-10 minutes.
Once the potatoes have cooled, peel them and coarsely grate them with a box grater.
Add the potatoes, turkey, salt and pepper to the skillet, then cook, turning occasionally, until browned in spots, about 15-20 minutes. Transfer the hash to serving plates.
Add the remaining 1 tablespoon of butter to the skillet. Set over medium heat. When the butter has melted, fry the eggs. Serve 1 egg over each serving of hash.
Gourmet, November 2008