Ingredients

The following ingredients have 4 Servings
  • 1 1/2 T vegetable oil (or corn oil)
  • 1 small onion (diced)
  • 2 stalks celery (diced)
  • 1 clove garlic (minced or diced)
  • 2 large potatoes (diced)
  • 2 C leftover turkey (chopped)
  • 1/2 tsp salt (kosher is what I use)
  • 1/4 tsp coarse ground pepper
  • 2/3 C chicken broth
  • 1 C shredded cheddar cheese (I use a cheddar jack blend)

Instruction

  • Heat oil in a large skillet over medium heat.  Add onion and celery and cook just until soft.
  • Add diced potatoes to the skillet, trying to keep in a single layer.  Allow potatoes to brown without stirring (you want a good brown crust you won't get by stirring), about 5 minutes.
  • Stir potatoes and cook another 5 minutes, getting the other side(s) to brown.  Stir in garlic, salt, pepper and turkey. Cook, stirring for 1 minute.  Add 1/3 C broth, reduce heat to a simmer.  Once liquid has cooked out, add remaining broth.  Cook about 5-10 more minutes until potatoes are fork tender.
  • Sprinkle cheese over top and cook just until cheese is melted.  
  • If desired, serve topped with over easy eggs.