10 min. 15 min.
On this week’s episode of Dishing on Movies, we make the perfect dish to get you through your next hangover
4 medium sized potatoes (sweet potatoes or white potatoes)
Cooled bacon-wrapped turkey meatloaf (recipe below)
1 diced onion
1 diced bell pepper (red, yellow, or orange)
4 eggs, cooked over easy.
1. Dice Potatoes. Place diced potatoes into a bowl of cold water until all potatoes are diced. This prevents browning.
2. Boil Potatoes: place potatoes in a pot of boiling water and cook until al dente.
3. Dry Potatoes: pat potatoes dry with a towel.
4. Saute Veggies: Add diced onion, pepper, into a hot pan with oil. Cook for 1-2 minutes until softened.
5. Brown Potatoes: Place a thin layer of potatoes into a well-oiled cast iron skillet. Cook for 5 minutes on this side, then flip over to get brown crust. Add more oil if required.
6. Assemble: Place potato hash on a plate, then the slice of bacon-wrapped meatloaf, and finished with a fried egg. Garnish with chives if you like.
Recipe for Bacon-wrapped Turkey Meatloaf
20-ounce lean turkey
½ cup diced onion
½ cup diced colored bell pepper (yellow, red, or orange)
2 cloves garlic minced
1 tbsp olive oil
½ teaspoon freshly ground black pepper
¾ teaspoon salt, if desired
6 strips of bacon
1. Pre-heat oven to 375 degrees.
2. Over medium heat, with 1 teaspoon of olive oil, sauté the onion and bell peppers for 2 minutes, or until softened. Add the garlic and cook another two minutes. Set aside to cool.
3. In a large bowl, add the cooled vegetables, egg, remaining olive oil, salt and pepper, into the turkey. Mix until well combined.
4. Line a loaf pan with strips of bacon so bacon strips “hang over” the side of the pan.
5. Fill the bacon-lined loaf pan with the meat mixture, and then fold the bacon over the top of the turkey meat mixture.
6. Bake for 40 hour, pull from oven and carefully drain off the fat. Return to the oven and bake for 15-20 minutes more, or until the internal temperature is 155-degrees F, and the bacon is done.
7. Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving.
*This meatloaf recipe doesn’t contain breadcrumbs like most recipes because we decided to cut those calories out and to have a denser meatloaf to compliment to potato hash.