Ed's Victorious Turkey Hash

This turkey has recipe, given to me by my friend and agent, Ed Victor, and in charmingly bossy letter form, has been a recurring feature in my books. Why drop it now of all times? Not least, of course, because it is a real winner. I’ve given it here as an actual recipe but, as with all these notions for left-overs, the quantities are meant to be a guide only. They are more of the “a handful of this, a handful of that” school of cookery, and that’s how it should be. Anyway, this is my adaptation of the Victor original: I’ve fiddled a bit, but remained essentially faithful, as, indeed, I will always be to him.
Serves2 hungry people as a main course, or 4 with a baked potato and a green salad to go alongside
Cooking Methodsauteeing
CostInexpensive
Total Timeunder 1 hour
One Pot MealYes
OccasionCooking for a date, Family Get-together
Recipe Coursemain course
Dietary Considerationgluten-free, low carb, peanut free, soy free, tree nut free
Mealbrunch, dinner, lunch
Moodtired
Taste and Texturecheesy, creamy, meaty, nutty, salty, savory, tangy
Type of DishThanksgiving Leftovers
Ingredients
- 1/3 cup sliced almonds
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 onion, peeled and chopped
- 2 red bell peppers, seeded and chopped into approx. ½ x 3/4 –inch pieces
- 1 clove garlic, peeled and minced
- 2 cups shredded cold turkey
- 2/3 cups pitted black olives
- 2 tablespoons sour cream
- 2 tablespoons leftover turkey broth
- 1 egg
- Few dashes of Tabasco sauce, or to taste
- Heaping ¾ cup shaved Parmesan cheese
- 1-2 tablespoons chopped Italian flat leaf parsley to garnish (optional)
Instructions
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Toss the sliced almonds in a hot, dry skillet over a medium to high heat until toasted. Remove to a plate for a while.
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Add the butter and oil to the skillet, then throw in the chopped onions and peppers and cook, stirring, over a medium to low heat for about 10 minutes.
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Stir in the garlic, then add the shredded turkey and cook until piping hot.
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Return the reserved toasted sliced almonds to the pan, add the olives and mix in.
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Whisk together the sour cream, turkey broth and egg, then pour into the pan, give a quick stir to combine and shake in the Tabasco sauce.
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Finally, add the shaved Parmesan and stir until it begins to melt into the hash.
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On serving, sprinkle with chopped parsley, if wished.
2008, 2009 Nigella Lawson