Turkey Hash

Ingredients

• 4 large eggs 
• 1 medium onion finely chopped
• 2  pasilla peppers green italian finely chopped ( frying peppers)
• 1 cup turkey dark shredded cooked (preferably meat)
• 7 tablespoons butter unsalted divided
• 1.5 pounds yukon gold potatoes 

Equipment

• frying pan
• box grater

Directions

1. Generously cover potatoes with cold water, then simmer, partially covered, until just tender, 20 to 25 minutes.
2. Drain. Cool slightly, then peel and coarsely grate with a box grater.
3. While potatoes cool, melt 6 tablespoons butter in a 12-inch nonstick skillet over medium-high heat and cook onion and peppers, stirring occasionally, until golden brown, 8 to 10 minutes.
4. Add potatoes, turkey, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, turning occasionally, until browned in spots, 15 to 20 minutes.
5. Transfer hash to plates.
6. Fry eggs in remaining Tbsp butter in skillet over medium heat.
7. Serve on top of hash.