One Pan Turkey Hash

INGREDIENTS

• 8 oz lean ground turkey, or leftover cooked turkey

• 1 tsp salt

• ¼ tsp black pepper

• ¾ tsp fresh thyme leaves, divided

• 1 tbsp fresh sage leaves, chopped

• 1 tbsp canola oil

• 3 cups frozen diced potatoes

• 2 leeks, white and light green parts only

• 2 celery stalks

• 4 eggs

• ½ orange

• ½ cup cranberry sauce, whole berry

DIRECTIONS

1. Preheat the oven to 350°F (180°C).

2. Heat the 5-qt. (4.7-L) Nonstick Saute Pan over medium-high heat for 3 minutes. Add the turkey, salt, pepper, ½ tsp (2 mL) of the thyme, and the sage.

3. Cook for 6–8 minutes, or until the turkey is cooked through, breaking it into crumbles. Remove the turkey mixture from the pan.

4. Add the oil to the pan, swirling to coat the bottom. Add the potatoes in a single layer and cook for 6–8 minutes without stirring.

5. Meanwhile, cut the leeks and celery into ⅛" (3-mm) thick pieces. Add the vegetables and cooked turkey to the skillet and stir to combine.

6. Crack the eggs directly into the skillet and place the skillet into the oven. Bake for 10 minutes.

7. Meanwhile, juice the orange to measure 2 tbsp (30 mL). In a small bowl, combine the remaining thyme, orange juice, and cranberry sauce. Serve with the turkey hash.