Ingredients
- 1/3 cup almonds, sliced
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 onion, peeled and chopped
- 2 bell peppers (red peppers, seeded and chopped into approximately 1/2 x 3/4-inch pieces)
- 2-3 garlic cloves, peeled and minced
- 3/4 to 1 pound cooked turkey (shredded, to equal 2 cups, cooked cold turkey, weight could be incorrect, considering it is a guess, but use 2 cups)
- 2/3 cup olives, pitted (black)
- 2 tablespoons sour cream
- 3 tablespoons turkey broth (leftover turkey broth or gravy, or chicken broth/gravy if you don't have turkey broth)
- 1 egg
- Tabasco sauce, few dashes or to taste
- 1/2 teaspoon Adobo seasoning, or to taste (Goya brand - use the low salt)
- 1/2-1 teaspoon Bell seasoning blend, or to taste
- 3/4 cup Parmesan cheese (shaved, a heaping cup)
- 1 to 2 tablespoons parsley, chopped (Italian flat-leaf parsley to garnish, optional)
How to Make
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Step 1: 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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Step 2: Add the butter and oil to the skillet, then throw in the chopped onions and peppers and cook, stirring, over a low-medium heat for about 10 minutes.
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Step 3: Stir in the garlic, then add the shredded turkey and cook until piping hot.
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Step 4: Return the reserved toasted sliced almonds to the pan, add the olives and mix in.
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Step 5: 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, adobo seasoning and Bell seasoning.
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Step 6: Finally, add the shaved Parmesan and stir until it begins to melt into the hash. Taste and correct for seasoning, if necessary.
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Step 7: On serving, sprinkle with chopped parsley, if preferred.
We hope you enjoy this recipe!
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