The secret recipe for Turkey Hash

If you know me very well, you know that I’m famous for not cooking. Sometimes I refuse to cook. Sometimes I cook and it turns out so badly that I never get asked to cook again. But I do have one good recipe, one that until now had been a family secret. So tonight I’m going to share it with all of you. Here is our secret recipe for . . .

Turkey Hash

Ingredients

Ingredients: Leftover mashed potatoes, olive oil, 3 large onions, celery, leftover turkey

Begin with fresh ingredients and leftovers: Leftover mashed potatoes, olive oil, 3 large onions, celery, leftover turkey.

Pictured here are mashed potatoes made from seven russet potatoes and one stick of butter.

The turkey is about half of a breast, cold.

The olive oil is extra virgin. Before you get too excited about the healthiness of the EVO, remember that we have like a stick and a half of butter in the recipe.

Brown the onions and then add the celery

Brown the onions and then add the celery

Chop the onions, crying a few tears and then throw them in the pan with the extra virgin olive oil.

Brown the onions first.

While the onions are cooking, chop the celery, and then add the celery to the pan.

You can never have too many onions.

Cook at high heat

Cook at high heat

The onions can never be too caramelized.

I turn the heat up high and stir it constantly.

Keep an eye on the frying onions and celery, and chop up the turkey.

Chop the turkey

Chop the turkey

Heat the turkey nice and hot

Heat the turkey nice and hot

Chop up the turkey. You don’t have to chop it up completely because the turkey should break apart in the frying pan as you stir up the hash.

Dump in mashed potatoes

Dump in mashed potatoes

Throw the chopped up turkey into the pan.

Heat the turkey nice and hot. I have the germ phobia about salmonella and I recommend killing it with heat.

Next dump in the mashed potatoes. Just dump them in.

 Chop the hash with your spatula

Chop the hash with your spatula

Then get out your aggression by hashing the hash.

Use a chopping motion and chop it up so that the mashed potatoes and turkey and vegetables are evenly distributed and broken up.

Turn down the heat

Turn down the heat

Once everything is broken up and cooked, turn down the heat so you can brown the hash.

Spread the hash out in the pan

Spread the hash out in the pan

Spread out the hash so it’s evenly distributed in the pan.

Then put the lid on and allow it to brown until it’s nice and crispy on the bottom.

Put on a lid to keep out the cat. At our house, the cat who ignores you most of the time will pretend to be your best friend when there’s turkey in the air. As soon as you turn your back, she’ll hop up on the counter for a snack. So foil her sneaky plan by using a lid.

Put on the lid to keep out the cat

Put on the lid to keep out the cat

Now we walk away for iterations of 5 minutes at a time. Let the hash and heat do their thing. Let it get crispy and fill the house with that great hash smell.

I like to serve it right from the pan but on this occasion, we brought it to a potluck meal and had to put it in a pretty dish.

We have an assortment of pretty dishes. All these dishes are empty, as you might have guessed by now.

Serve it up!

Serve it up!

We put the pretty dish in the oven at 350 for just a while to get the whole thing ready for transport.

Transport in the dish with the matching plastic lid. Cover with a beach towel to keep in the heat.

Serve it up in a variety of ways. Jim likes his with ketchup. I like mine with cranberry sauce. Keith likes his with salt and pepper.

And there you have it. The secret Dill family recipe for Turkey Hash!