Turkey Hash (2-4)
Ingredients
50
g
flaked almonds
15
g
butter
2
tbsps
olive oil
1
onion
peeled and chopped
2
red peppers
deseeded and chopped into 1 cm x 2cm pieces
1
plump garlic clove
peeled and minced
250
g
cold turkey
shredded
75
g
pitted black olives
2
tbsps
sour cream
2
tbsps
leftover turkey stock
1
egg
a
few dashes
Tabasco sauce
or to taste
75
g
parmesan
flaked
1-2
tbsps
chopped flat leaf parsley
optional
Instructions
Toss the flaked almonds in a hot, dry pan over a medium to high heat until toasted. Remove to a plate.
Add the butter and oil to the pan, followed by the chopped onions and peppers. Cook, stirring, over a medium low heat for about ten minutes.
Add the garlic and the shredded turkey, then cook until piping hot.
Return the almonds to the pan together with the olives and mix well.
Whisk together the sour cream, turkey stock and egg, then pour into the pan. Stir to combine then shake in the tabasco sauce.
Add the flaked parmesan and stir until it starts to melt. Serve sprinkled with chopped parsley if you like.
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