Turkey Hash With Egg (8 servings) 2 cups cooked turkey - cubed 1 and 1/2 cups cooked potatoes - cubed 1/4 cup onion - chopped 1/4 cup red bell pepper - chopped 1/4 cup mushrooms - sliced 3 Tablespoons fresh parsley - chopped 6 Tablespoons heavy cream 2 eggs - lightly beaten 1 clove garlic - minced 1 teaspoon Worcestershire sauce 1 teaspoon curry powder 1/2 teaspoon paprika 1/2 teaspoon salt pepper to taste In a large bowl, toss together the turkey, potatoes, onion, bell pepper, mushrooms and parsley. In a separate bowl, stir together the cream, already-beaten eggs, garlic, Worcestershire sauce, curry powder, paprika and salt (pepper too, if desired). Stir the wet ingredients into the turkey bowl. (My mom will tell you to let this stand for 20 minutes, but I cheat and it still comes out fine.) Prepare a large oven-safe skillet on medium heat with cooking spray or vegetable oil. You may wish to also preheat your oven to 375 degrees, but read a couple lines down first. Cook the hash in the skillet for for about five minutes or until the bottom is set. Now here you have a choice: You can stir the ingredients in the skillet and continue to cook on the stove top for about five more minutes. If you do that, the hash will be more loose when you serve it. Or option 2) put the skillet on an upper shelf in the oven and cook for 5 to 10 more minutes (until the top is golden brown). If you do that, the hash has more of a casserole consistency. Either way, it's great. I hope you like it! Old family recipe for a turkey hash that's full of good stuff: potatoes, turkey, eggs, onions, pepper, mushrooms, parsley, etc. Mr Breakfast would like to thank MooCow for this recipe. Recipe number 1143. Submitted 11/23/2003.