Ham & Turkey Hash With Peppery Corn Muffins

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Servings: 6 Difficulty: Advanced
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A savory breakfast skillet with leftover meats and sweet potatoes, served with spicy cornbread
Ham & Turkey Hash With Peppery Corn Muffins recipe image

This hearty breakfast skillet transforms leftover ham and turkey into a delicious hash with sweet potatoes, apples, and red bell peppers. The sweet and savory flavors meld beautifully under a creamy cheese sauce, finished with a quick broil for a golden crust. Served alongside peppery corn muffins that add a delightful crunch and heat, this meal is perfect for weekend brunches or using up holiday leftovers. It’s comforting, filling, and brings a rustic charm to your table.

Ham & Turkey Hash With Peppery Corn Muffins recipe image
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Ham & Turkey Hash With Peppery Corn Muffins

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 22.3

Description

This hearty breakfast skillet transforms leftover ham and turkey into a delicious hash with sweet potatoes, apples, and red bell peppers. The sweet and savory flavors meld beautifully under a creamy cheese sauce, finished with a quick broil for a golden crust. Served alongside peppery corn muffins that add a delightful crunch and heat, this meal is perfect for weekend brunches or using up holiday leftovers. It&# 226;ÂÂs comforting, filling, and brings a rustic charm to your table.

Ingredients

Directions

  1. Melt margarine in a small saucepan over medium heat; stir in flour and cook for 1 minute.
  2. Add milk gradually, stirring frequently until the mixture comes to a boil.
  3. Reduce heat to low and simmer for about 2 minutes, stirring frequently, until the sauce thickens.
  4. Remove from heat and stir in shredded cheddar cheese and hot pepper sauce until smooth and melted; set aside covered.
  5. Heat vegetable oil in a 10-inch ovenproof skillet over medium heat.
  6. Add diced sweet potatoes and cook for 10 minutes, stirring occasionally, until browned and almost tender.
  7. Meanwhile, preheat the broiler.
  8. Add diced ham, turkey, and red bell pepper to the skillet.
  9. Cook for 6 to 8 minutes, stirring occasionally, until the meat is lightly browned.
  10. Gently stir in apples and sliced scallions; cook for 2 to 3 minutes until apples are tender but still crisp.
  11. Spoon the reserved cheese sauce evenly over the hash in the skillet.
  12. Broil about 4 inches from the heat source for 3 to 4 minutes until the sauce is lightly browned.
  13. For the muffins: Heat oven to 425ðF (218ðC) and spray 10 muffin cups with no-stick cooking spray.
  14. Whisk together cornmeal, flour, sugar, baking powder, salt, milk, vegetable oil, egg, and egg white in a bowl.
  15. Spoon batter into prepared muffin cups, filling each 3/4 full.
  16. Sprinkle batter lightly with coarsely ground black pepper.
  17. Bake for 10 to 12 minutes until browned and a wooden pick inserted in the center comes out clean.
  18. Serve the hot hash accompanied by the warm peppery corn muffins.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 22.3kcal
% Daily Value *
Total Fat 1.3g2%
Saturated Fat 0.5g3%
Cholesterol 6.2mg3%
Sodium 5.0mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: breakfast, ham, turkey, hash, corn muffins, pepper, leftovers, brunch, skillet, cheese sauce, sweet potato, apples, red pepper, cornmeal, hearty, comfort food, morning meal, baking, broiling, pantry staples
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