Turkey Hash

Turkey Hash
From: SmartAleq

For this recipe you will need either a bunch of leftover cooked turkey, cut into bite size chunks or some turkey to roast along with the N.O.T. because sometimes you just gotta have turkey hash when you haven't made a turkey lately!

Make the vinaigrette ahead because it benefits from sitting around. Basically, you want about 1/4 to 1/2 cup of vinegar, any kind. I use red wine, rice, coconut or sugar cane vinegar in whatever proportions are available/I feel like at the time. Add 1/2 to 3/4 cup of olive oil. Then add mustard, again, whatever kind is handy. Gulden's, deli coarse brown, honey mustard, hot mustard--pretty much anything but French's horrible yellow baby poop mustard will work. Get creative, it's more fun that way! Whisk it all together until nice and smooth. You want to end up with 1 1/2 to 2 1/2 cups of finished vinaigrette, depending on how much turkey and N.O.T. you decide to use. More is better, as far as I'm concerned. If you make too much, keep the excess in the fridge for something else.

So, several cups of turkey, cubed.

Enough N.O.T. (I prefer russets, but reds or yukons can work too) to produce roughly twice as much when cubed as you have of turkey. Wipe them down with olive oil, sprinkle with garlic salt and pepper and roast until all done, then cube them up hot and throw in with the turkey.

Cook a bunch of bacon (I don't know how much--it's YOUR hash!) until crisp and drain on paper towels. In the hot bacon fat, cook a whole bunch of garlic cloves that have been peeled and julienned. Again, it's up to you how much you use. I use a butt load! Five to fifteen cloves is generally about normal. Drain these on paper towels too. Then crumble the bacon and add it and the garlic to the rest of the stuff.

Roughly cut up a good sized red onion and add that too.

Toss it all together with the vinaigrette--don't be afraid to really soak it because the chunky ingredients will stand up to a lot of flavor. Season to taste with kosher salt or garlic salt and pepper.

This is incredibly good eaten hot or equally good the next day cold. It will keep beautifully over a weekend camping trip and is fabulously perfect as a hangover cure. It reheats in the microwave just fine. Total peasant food, hearty and satisfying with tons of flavor!

Bon appetit!