Turkey Hash – a Repeat Performance

I published this delicious recipe back in the summer, when I traveled with my friend Virginia to Bloomfield Hills, near Detroit for a magnificent fashion/art show at Cranbrook. The diner in the hotel – “The Deli” – made this fabulous dish that I just had to try and imitate, with Virginia’s kind advice and help. It should really come in handy with all that leftover turkey. By the way, have a Happy and Safe Thanksgiving everyone!!

1 large Yukon Gold potato with the skin on, diced
1/3 lb baked turkey breast, cut into a single slice if deli bought or shredded if leftovers. The deli bought turkey breast should then be diced into thin pieces.
1 medium red onion, diced
1 small jalapeno pepper, de-seeded and sliced
1 1/2 Tbs olive oil
salt and fresh ground pepper to taste

In a large saucepan, boil the potato, already cut, in slightly salted water to cover. Drain and cool.
In a large skillet – stainless steel, since I try to avoid non-stick surfaces for health reasons – heat up the oil on medium heat. When the oil is quite hot, add the onions and cook two minutes. Then add the hot pepper – this is traditionally done with half a green pepper diced but I like my food spicy – and the turkey breast. Turn over once and add the potato, which you could even mash a bit with the back of fork. Add salt and pepper to taste. Leave the mixture on medium to high heat, and turn over with a spatula a couple of times, until slightly crispy and browned. Serves two, or one large appetite.

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