Dark meat is best. Don’t worry if the hash doesn’t form a cohesive cake; it’s a hash and meant to be forgiving. From chef Joseph V. Fasy, owner of Hook and Cleaver Market on Broad in Fuquay-Varina. It originally appeared in a November 2016 story, “Chefs shares Tips and Tricks for transforming Thanksgiving leftovers.”
4 tablespoons unsalted butter, plus more as needed
2 pounds leftover baked sweet potatoes, diced
3 tablespoons sliced scallions, white and tender green parts only
1/4 cup diced red bell pepper
1/2 cup heavy cream
1 tablespoon smoked paprika
1/4 teaspoon allspice
1/4 cup chopped fresh cilantro
1 cup any leftover vegetables, such carrots, green beans, corn or Brussels sprouts, diced
2 cups pulled leftover turkey
Port Tangerine Cranberry Conserve
Melt butter in a 12-inch cast iron skillet or coated skillet on medium high heat. Saute to brown sweet potatoes, about 7 to 8 minutes
Add scallions, red pepper and heavy cream; cook for 3 to 4 minutes more.
Season with salt, pepper, smoked paprika, allspice and cilantro. Stir to combine.
Add leftover vegetables and turkey. Lower heat to medium and cook for 5 to 6 minutes, starting to press on mixture to form a cake. May need to add more butter. Continue cooking until a crust forms on the bottom.
Place plate on top of hash, turn over skillet and transfer hash to plate. Add more butter if needed to skillet. Slide hash back into skillet so already browned side is facing up. Cook for 5 to 6 minutes more.
Allow to rest for 10 minutes before serving.
Cut into wedges and top with Port Tangerine Cranberry Conserve (also on the site) or leftover cranberry sauce.
Yield: 6 to 8 servings