2 cups cooked Florida wild turkey meat, diced or shredded
2 Florida potatoes, diced small
½ cup Florida bell peppers, diced small
¼ cup Florida celery, diced small
½ sweet onion, diced small
1 garlic clove, minced
2 tablespoons parsley, finely chopped
2 tablespoons oil, for cooking
Several dashes hot sauce (optional)
Sea salt and fresh ground pepper, to taste
Add diced potatoes to a large pot and cover with water. Boil until tender then drain and set aside to cool. Preheat a large sauté pan to medium-high heat and add 1 tablespoon of oil. Sauté bell peppers, celery, onions and garlic for 3 minutes. Add another tablespoon of oil, the cooked potatoes and sauté until brown and crisp. Add cooked turkey meat, season with salt and pepper and stir to combine. Add hot sauce if desired. Remove from heat onto a large serving platter.
Using the same pan, fry eggs to desired doneness and season with salt and pepper. Serve over warm turkey hash. Sprinkle with chopped parsley.
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