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In a nonstick skillet spray with butter flavored vegetable spray and sauté:
1 small onion, chopped fine
Add and sauté 3 more minutes:
3 tablespoons unsalted butter
1/2 diced red bell pepper
1/2 diced green bell or poblano pepper
4 ounces sliced mushrooms
Add and stir to scrape up any browned bits and mix in:
1/4 cup chicken broth
2 leftover white or red rose potatoes (about 1/4 pound), cut into 1/4-inch diced pieces
1 1/2 cups diced HoneyBaked Smoked or Oven-Roasted Turkey Breast
Salt and pepper to taste. (Add a little more butter if mixture is sticking.)
When potatoes are browned and slightly crispy around edges remove from heat and serve.
Or, optionally make 2 or 4 small wells in the mix and crack 2 to 4 eggs into the depressions.
Cover and cook an additional 3 minutes and serve with a little dash of Louisianna - style hot sauce on the side.
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