Turkey Cabbage Egg Hash

I invented this dish this am as a take off on corn beef hash. It is not a Chihuahua dish but it would fit there. Turkey (pavo) is eaten often there especially around Casas Grandes.

Here you go: Sizzle 1 cup of finely shredded cabbage in a skillet in a bit of olive oil. When it begins to soften and brown a bit add about 1/2 cup of tomato juice, 1/4 cup of salsa, and 1/2 pound of browned turkey. Also throw in 1 cup or so of cooked rice (prepare it in chicken stock and some spices. Simmer for a few minutes and then break 4 eggs on top and cover until the eggs are barely firm. Uncover and let sit while you make coffee. Squeeze lime on top and serve it up.

Note: you will not need salt with the tomato juice etc. For lower fat , microwave the cabbage and leave out the olive oil. Onions will work with this –like with the cabbage. Also corn.

This stuff is so good I want to get the recipe to my chef friend Paco for his truck stop in Nuevo Casas Grandes. I can just imagine that he will improve upon it and that one day I will wolf it down in his little place with a good hot cup of his Mexican java.