Turkey Hash

2 c. diced turkey meat, white or dark
1 c. medium-diced onion
1/2 c. diced red bell pepper
2 cloves garlic, minced
1 c. diced sweet potato, baked for 30 to 40 minutes in the oven.
2 c. baked, diced Russet potato
1 small jalapeño pepper, diced on the small side
2 T. extra-virgin olive oil
2 tablespoons butter
1/2 cup turkey stock, if you still have some on hand. Chicken stock will do nicely,
too. This dish needs a little moisture before browning to give
the turkey a chance. For extra decadence, substitute 1/4 of
heavy cream for the stock. Seriously.
About 2 teaspoons of salt-- more depending on taste. I like more.
A generous amount of freshly ground black pepper-- at least a teaspoon
1/4 teaspoon cayenne pepper.
Parsley for garnish. Or chives. Or whatever. I'm just into parsley these days.


1. In a large cast iron skillet, heat oil and butter over medium-high heat. Pre-heat your broiler to hi. Add onion and bell pepper and cooking, stirring all the while, until they begin to brown (3 to 5 minutes). Add garlic and jalapeño and cook for one minute more.

2. Add sweet potato, Russett potato, salt, and turkey at this point. Stir occasionally until the potatoes begin to brown (8 to 10 minutes). Add broth (and cream, if you are using) and cook down for another 3 or 4 minutes, shaking and scraping the pan from time to time. Taste to adjust salt levels, if you must.

3. To finish the browning by getting a nice crust on top, I like to stick my hash under the broiler for a couple of minutes-- obsessively checking it-- until such a state has been achieved. This is more than likely cheating in the minds of all good line cooks across this land of ours, but my skills are limited and I do whatever I must to attain my goals.

4. Sprinkle with the cayenne, grind over the pepper and add a little fresh green with a handful of parsley meted out over the top. Serve hot with poached eggs, or whatever else you've got left over from Thanksgiving that you think might work well with hash.

Yield: 4-6 servings

from Bay Area Bites by Michael Procopio

Update: Dinner was very tasty...left out the jalapenos. Short people in the household make me pick his red bell pepper, so yeah that wasn't going to get people fed. I took some pics not sure if they turned out, may update again.