3 ounces bacon, sliced crosswise into 1/3 inch wide pieces (about 3 slices)

1 small yellow onion, diced small

2 cups medium small diced (about 1/3 inch) sweet potatoes (1 medium potato)

1 cup leftover turkey broth or low salt chicken broth

2 tablespoons unsalted butter

2 cups leftover white or dark roasted turkey meat with skin, roughly chopped

1 heaping tablespoon chopped fresh parsley

1 tablespoon maple syrup

2 teaspoons chopped fresh rosemary

½ teaspoon freshly ground black pepper, more to taste

a few dashes Tabasco or other hot sauce, more to taste

kosher salt


1.  Cook the bacon in a 10 inch skillet (preferably cast iron) over medium high heat until crisp, about 4 minutes.  Use a slotted spoon to transfer the bacon to a medium bowl.  Pour off and discard all but 1 tablespoon fat.  Add the onion and cook, stirring occasionally, until softened, about 2 minutes.  Add the sweet potatoes, broth and butter to the onions.  Simmer, uncovered, until the sweet potatoes are just barely tender, about 6 minutes.

2.  Meanwhile mix the turkey, parsley, maple syrup, rosemary, pepper and Tabasco with the bacon.

3.  When the potatoes are barely tender, add the turkey mixture to the skillet.  Cook over medium-high heat, firmly patting the hash down and then occasionally flipping, scraping the bottom of the pan with a metal spatula and patting down again, until the broth is completely evaporated and the hash is nicely browned, about 8 minutes (reduce the heat if the hash is browning too quickly).  Season to taste with salt, pepper and hot sauce.

from Alison Ehri Kreitler, Fine Cooking Magazine, issue 88

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