Turkey & Sweet Potato Hash

Thanksgiving leftovers are as much a part of the holiday tradition as the turkey itself. You probably already have a few favorites when it comes to using up the bird, but if you're looking for something new this year, try this hash. If hash for breakfast isn't your thing, pair it with a salad for lunch or dinner.

• 3 oz. bacon, sliced crosswise into 1/3-inch-wide pieces (about 3 slices)
• 1 small yellow onion, small diced
• 2 cups medium-small-diced (about 1/3 inch) 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.