Great turkey hash – HEARTY and aromatic – is more than just chopped leftovers. Corn and poblano peppers brighten turkey and sweet potato hash. Corn and poblano peppers brighten turkey and sweet potato hash. (Photograph by Jim Sherer, Styling by Catrine Kelty) By Adam Ried
Boston Globe Magazine November 30, 2008
For me, the best part of Thanksgiving is digging into the leftovers the day after the feast. Of course there will be hot turkey sandwiches and soup made from the mighty carcass. Any leftover meat beyond that is an opportunity for reinvention.
This year, it will be turkey hash. Hash is that tried and true combination of finely chopped meat and potatoes, mixed with seasonings, patted compact in the pan, and cooked until it browns on the bottom. The browning is key, because it imparts a toasty flavor to the whole dish.
If you must start with raw potatoes, peel and dice them, and microwave on high for about 7 minutes, stopping to mix them a couple of times.
Whether you make hash from meat, fish, fowl, or just vegetables, poached or fried eggs are the classic accompaniment.
Serves 6
source: http://www.boston.com/bostonglobe/magazine/articles/2008/11/30/mince_charming/