Turkey & Sweet Potato Hash
- 3 oz Bacon - Sliced Crosswise into 1/3" Wide Pieces (About 3 Slices)
- 1 Small Yellow Onion - Small Diced
- 2 Cups Medium-Small-Diced (About 1/3") Sweet Potatoes (1 Medium Potato)
- 1 Cup Leftover Turkey Broth or Low-Salt Chicken Broth
- 2 Tbs Unsalted Butter
- 2 Cups Leftover White and Dark Roasted Turkey Meat with Skin - Roughly Chopped
- 1 Heaping Tbs Chopped Fresh Parsley
- 1 Tbs Maple Syrup
- 2 Tsp Chopped Fresh Rosemary
- 1/2 Tsp Freshly Ground Black Pepper - More to Taste
- A Few Dashes Tabasco or Other Hot Sauce - More to Taste
- Kosher Salt
- Cook the bacon in a 10-inch skillet (preferably cast iron) over medium-high heat until crisp, about 4 minutes. Use a slotted spoon to transfer the bacon to a medium bowl. Pour off and discard all but 1 Tbs. fat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the sweet potatoes, broth, and butter to the onions. Simmer, uncovered, until the sweet potatoes are just barely tender, about 6 minutes.
- Meanwhile mix the turkey, parsley, maple syrup, rosemary, pepper, and Tabasco with the bacon.
- When the potatoes are barely tender, add the turkey mixture to the skillet. Cook over medium-high heat, firmly patting the hash down and then occasionally flipping, scraping the bottom of the pan with a metal spatula and patting down again, until the broth has completely evaporated and the hash is nicely browned, about 8 minutes (reduce the heat if the hash is browning too quickly). Season to taste with salt, pepper, and hot sauce.