Last Spring I made a discovery that may have changed my cooking forever. Perhaps you’re imagining the ultimate duel-fuel convection range, a set of killer pots and pans or even a wine shop that delivers (and those of you who know me realize how life altering that would be!) But no, it’s not any of those things. My life changing discovery was… Smoked Paprika.

I was first introduced to this amazing spice through a recipe for homemade baked beans. (Not to worry, I’ve already got plans to post that recipe closer to barbecue season). After the rave reviews the beans received I was looking forward to experimenting with this fantastic spice. And experiment I have! I can honestly say that I have yet to find a dish that doesn’t benefit from a little smoked paprika. I sprinkle it on eggs, add it to sautéed peas and mushrooms, put a healthy dose in my chili, add it to my turkey meatloaf and even put a dash on my tossed salad. I love smoked paprika!

Anyway, we recently deep fried a turkey and I was looking for a tasty way to use the leftovers. My family happens to be the type that loves breakfast for dinner, so I made them Turkey Hash with Sunny Side Up Eggs. It was delicious, easy and a hit with everyone. “I could eat this everyday!” and “Is there any more left?” are the comments I heard. Naturally that made me smile, but (almost) more importantly I found yet another use for my beloved smoked paprika.

Turkey Hash with Eggs
If I was making this for just my husband and myself I would
definitely add some hot peppers to give it a little kick.

2 small onions
4 cloves of garlic
1 shallot
5 medium potatoes (I used Yukon Gold)
3 Tbsp. olive oil
1 1/4 tsp. smoked paprika
1 tsp. sea salt
5 cups leftover turkey, diced
Eggs, to top hash

1. Preheat oven to 375°F.
2. Peel and dice the potatoes into 1/2 inch cubes and place in a nonstick roasting pan. Chop the onions, shallot and garlic and add to the roasting pan.
3. Drizzle the vegetables with olive oil, and sprinkle with the smoked paprika and salt. Toss well to be sure all the pieces are covered with the oil and spice mixture.
4. Spread the vegetables in an even layer and roast for 15 minutes.
5. After 15 minutes add the diced turkey, give a stir and roast for another 15-20 minutes or until the potatoes and onions begin to look crispy.
6. When your hash is nearly complete quickly cook 1-2 eggs per person (sunny side up, poached or over easy would be my choice).
7. Serve hash topped with eggs and a little hot sauce, if you’re so inclined.