buffalo turkey hashbrown skillet
  • 2 lbs of turkey tenderloin
  • ½ cup chicken stock
  • ¼ cup buffalo/hot sauce (I use Franks Red Hot Buffalo Sauce), plus more for drizzling
  • ⅓ cup blue cheese crumbles
  • ¾ cup shredded cheddar
  • 2, 4.2 oz cartons of Hungry Jack Hashbrown Potatoes
  • 3 TBSP olive or vegetable oil
  • ⅓ cup diced celery
  • 2 TBSP of anch or blue cheese dressing, optional
  1. In a small bown, mix together the chicken stock and ¼ cup buffalo sauce. Place the turkey tenderloin in the bottom of a crockpot and pour the chicken stock/buffalo sauce mixture on top. Cover and cook on low for 4-6 hours. (Note, my crock pot cooks crazy fast so it only took 4 hours, yours may take longer).
  2. Remove the turkey and shred and set aside.
  3. Preheat the oven to 375 degrees.
  4. Fill the containers of hashbrowns with hot water and let sit for 12 minutes, then drain excess liquid (per the directions on the carton).
  5. Using a large pan (make sure to use a pan that can transfer from the stove to the oven. I like using a cast iron skillet) add oil (on medium-high heat) and allow to get hot. Add the hashbrowns and spread evenly, patting down gently with a spatula. Cook on one side for about 5 minutes (or until they are as crispy as you like them), then flip over and cook for another 3-5 minutes. Remove from heat.
  6. Add the shredded turkey on top of the hashbrowns and top with the shredded cheddar. Place in the oven for about 8 minutes or until the cheese is totally melted.
  7. Remove from oven and top with blue cheese crumbles, celery, a drizzle of buffalo sauce and a drizzle of ranch or blue cheese dressing.
  8. Serve and enjoy.
Recipe by Eat Drink Pretty at http://www.eatdrinkpretty.com/2016/05/buffalo-turkey-with-hashbrown-skillet.html