This hash turned out so beautifully. Bill's been talking about turkey hash since the week before Thanksgiving; before there were even leftovers to work with! My cousin Doug's magical gravy pushed it over the top.
1 small potato, cut into small dice
1/2 a yellow onion
1 small red pepper, chopped into small dice
1 clove of garlic, sliced thin
1 cup chopped leftover turkey
vegetable oil
1/8 cup chopped fresh oregano
Salt and pepper, to taste
Leftover turkey gravy (or catsup) for serving
Cook the potato in boiling salted water until tender. Drain and set aside. Meanwhile, saute the vegetables in a small amount of oil in a large pan until they are soft. Turn the heat up to medium high, add a little extra oil, and then add the reserved potatoes and turkey. Cook until the hash has a nice sear to it. Add the oregano and adjust for seasoning. Serve hot with gravy over the top and scrambled eggs alongside, or in a bowl with poached/fried eggs on top.
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