If Thanksgiving at your house is anything like mine, there is never an issue about what to do with the left over turkey because there isn't any left! On the rare occasion that I do find myself with extra turkey I like to make this recipe. It's one of those dishes that's better a day or two after it is prepared. I like to make it on the Friday after Thanksgiving and then serve it for Sunday brunch, which is about the time I get my appetite back.
Melt the butter in a large skillet.
Cook the potatoes.
Sauté the peppers and onion in the butter until tender.
Add the turkey, potatoes, hot sauce and salt. Cook for about 5 minutes.
Stir in the chicken broth and continue cooking until the broth has thickened, about 5 minutes.
Remove the hash from the heat and stir in the parsley.
Time to prepare: 20 minutes.
Serves 4 - 6.