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Turkey Hash

Ingredients
- 1 tablespoon butter
- ½ cup onions, chopped
- ½ cup potato, chopped
- ¾ cup celery, sliced
- ½ cup bell pepper, chopped
- ¼ cup carrots, sliced
- ¾ cup cooked turkey, cubed
- Broth (optional)
- ½ cup parsley, finely chopped
- Salt or kelp powder to taste
- Cayenne pepper or paprika (optional)
Directions
Melt butter over low heat. Sauté onions and potato. When soft, stir in the remaining vegetables (except parsley), turkey, and broth if desired, and cook gently until vegetables are just slightly crisp. Add parsley and seasoning. Serves 2.
Variation: This recipe calls for cooked turkey, but you can also use other leftover meat or fish or fresh meats. However, fresh meats should be added before potato is finished cooking.
Adapted from The Candida Albicans Yeast-Free Cookbook, 2nd edition, by Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation (published by the McGraw-Hill Companies).
About the Author
Pat Connolly was the guiding light of PPNF for over 30 years, as teacher, curator, and executive director. She was instrumental in bringing new information to public awareness, including the treatment of Candida albicans and the importance of organic gardening and farming.
Check out other recipes from Pat Connolly:
Published in the Price-Pottenger Journal of Health & Healing
Fall 2015 | Volume 39, Number 3
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