Turkey soup and sandwiches are the go-to ways to use up leftovers after the holidays, but we've always liked hash. Pure comfort food, it lends itself to endless variation, depending on whim and what's in the refrigerator.
Here, we jazz up a turkey hash with colorful bell peppers and a touch of French herbs.
Turkey and peppers hash
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2 tablespoons olive oil
2 cloves garlic, minced
1 red onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 cups diced cooked potatoes
½ teaspoon herbes de Provence or other herb mix
½ teaspoon salt
¼ 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
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, if using, red pepper flakes. Stir in turkey and gravy.
Cook, pressing down on hash, until lightly browned, about 5 minutes. Turn with spatula. Cook until browned on other side, about 5 minutes. Season to taste.
Makes 4 servings.