On cold winter weekends, this skillet dish is ideal for a family brunch.
Cut bacon into 1-inch pieces using Professional Shears. Place in (10-in.) Skillet. Cook over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon to paper towels to drain. Pour bacon drippings into small bowl and set aside.
Return 2 teaspoons bacon drippings to pan. Add frozen potatoes, forming a single layer. Cook potatoes, without stirring, over medium heat 8-10 minutes or until potatoes are browned on one side.
Meanwhile, chop bell pepper using Food Chopper. Cut onion into thin wedges using Chef's Knife. Stir potatoes with Nylon Turner; continue cooking 3 minutes. Add bell pepper and onion; continue cooking 2-3 minutes, stirring frequently.
Stir in turkey and reserved bacon. Drizzle mixture with 1-2 teaspoons bacon dripping to moisten, if desired. Heat thoroughly. Season to taste with black pepper.
Heat gravy in (1.5-qt.) Saucepan over medium heat, stirring frequently. Serve with turkey hash.
Calories 450, Fat 22 g, Sodium 1720 mg, Dietary Fiber 3 g
Recipe can be doubled. Potatoes will cook up crispy and brown if cooked in a single layer, so use the (12-in.) Skillet when doubling ingredient amounts.
Frozen, seasoned, chunky-style hash brown potatoes come packaged in 28-ounce bags. One-half bag equals 3 cups.
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