Turkey Hash With Brussels Sprouts and Parsnips

• 12 ounces parsnips, chopped, about 2 cups
• Butter, oil or lard
• 4 ounces thick-sliced bacon, cut into 1/4-inch lardons
• 1 large onion, diced, about 2 cups
• Salt and pepper
• 1 pound cooked turkey, preferable dark meat, diced
• 2 tablespoons chopped sage
• 1 cup turkey or chicken broth
• 1 1/2 cups slivered brussels sprouts
• 6 scallions, chopped
• 1 jalapeno, finely chopped
• 4 to 6 eggs, for frying
• Cilantro sprigs for garnish (optional)

1. Simmer parsnips in salted water for about 2 minutes, until cooked through but firm.
2. Drain and set aside.
3. Heat oven to 400 degrees.
4. Put 4 tablespoons butter in a large cast-iron skillet over medium-high heat.
5. Add bacon and fry lightly for 1 minute, then add onions and reduce heat to medium.
6. Cook, stirring occasionally, until onions are soft and beginning to color, about 10 minutes.
7. Season well with salt and pepper.
8. Add parsnips, turkey and sage.
9. Stir to coat well.
10. Let sizzle, adding more butter as needed, until mixture is well browned, about 10 minutes.
11. Check seasoning.
12. Add broth and transfer skillet to oven.
13. Bake, uncovered, until broth is absorbed and hash is crisp, 10 to 15 minutes.
14. Meanwhile, cook brussels sprouts: Heat a small amount of butter or oil in a skillet over medium-high heat.
15. Add slivered sprouts, salt and pepper; stir-fry briefly, until sprouts are just cooked, about 2 minutes.
16. Stir in scallions and jalapeno.
17. Spoon sprouts over hash mixture and set aside to keep warm.
18. For each portion, cook 1 large egg sunny-side up.
19. Top hash with fried eggs and garnish with cilantro sprigs.

parsnips, butter, bacon, onion, salt, turkey, sage, turkey, brussels sprouts, scallions, eggs, cilantro

Taken from cooking.nytimes.com/recipes/1017009 (may not work)