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Turkey Hash Print Email


2 TBS butter
1 TBS olive oil or vegetable oil
2 medium onions, peeled and minced
1 tsp. dried red-pepper flakes, or to taste
4 cups minced leftover cooked turkey, dark or white meat, or a mixture
2 cups cooked, roughly chopped sweet potatoes
Salt, to taste
1/4 cup leftover gravy or 1/4 cup heavy cream

In a large, heavy-bottomed skillet, heat butter and oil. Add onions and pepper flakes and cook, stirring now and then, until onions are translucent but not browned. Add turkey and sweet potatoes, sprinkle with salt and saute, stirring occasionally, until browned. If some sticks to the bottom of the skillet, that's fine; just scrape up the browned bits, which are one of the pleasures of hash.

Add gravy or cream and cook, stirring, a few minutes longer (if gravy is extra thick, thin with milk or cream). Taste and correct seasoning. Makes 6 servings. LA Times
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