Kellys Hot Hash Recipes

Steps:

• Whisk together all the ingredients except the vegetable shortening in a large bowl; beat until smooth. This can also be done in a blender. Chill the batter overnight. (The batter will keep, refrigerated, for up to one week.)
• The next day, heat the griddle or skillet over medium-high heat. Beat the batter to re-emulsify it. Lightly coat the griddle or skillet with shortening. Drop small spoonfuls - I used ¾ tablespoon - of batter onto the griddle, making sure that when they spread out they measure less than 3 inches in diameter. When a few bubbles appear on top of the pancakes and the bottoms are browned, turn and cook the second side briefly. (You don't want to cook the pancakes all the way through because you want the center to remain creamy.) Serve with syrup or honey on the side.

Steps:

• Heat a large skillet over medium heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer browned turkey to a bowl.
• Heat olive oil in the same skillet over medium heat. Cook and stir leek and red bell pepper until leek is soft, about 5 minutes; add carrot and cook until carrot is softened, about 5 minutes more. Stir zucchini and crimini mushrooms with leek mixture; cook and stir until mushrooms are completely tender, about 10 minutes. Top vegetable mixture with kale and stir into mixture as it wilts; cook and stir another 5 minutes.
• Return browned turkey to the skillet, stir with vegetables and season with hot sauce, salt, and pepper; cook and stir until the turkey is reheated, 2 to 3 minutes.