Look for cooked, diced potatoes and chopped bell peppers in the supermarket produce aisle. Prep: 15 minutes. If you have time and inclination, serve this with a fried or poached egg on top; it creates a lovely sauce for the hash. Feel free to add other vegetables, perhaps leftover green beans or cubed, cooked squash. From Carol Mighton Haddix, Chicago Tribune, makes 4 servings.
Ingredients
2 tablespoons olive oil
2 cloves garlic, minced
1 each, chopped: red onion, red bell pepper, yellow bell pepper
2 cups diced cooked potatoes
1/2 teaspoon herbes de Provence or other herb mix
1/2 teaspoon salt
1/4 teaspoon red pepper flakes, optional
4 cups chopped, cooked turkey, a mix of white and dark meat
1 cup leftover turkey gravy or turkey broth
Directions
Heat oil in large, heavy skillet; add garlic and onion. Cook, stirring, 3 minutes.
Add peppers; cook, stirring, 2 minutes. Stir in potatoes, herbs, salt and red pepper flakes.
Stir in turkey and gravy. Cook, pressing down on the hash, until lightly browned, about 5 minutes. Turn with a spatula. Cook until browned on other side, about 5 minutes.
Season to taste.
Per serving: 523 calories, 28 percent of calories from fat, 16 g fat, 4 g saturated fat, 185 mg cholesterol, 23 g carbohydrates, 68 g protein, 460 mg sodium, 3 g fiber
