Turkey, in our United States Thanksgiving culture, is a leftover in the making.

Sunday morning, I pulled out the last container of leftover turkey from the freezer, and Chuck and I created a turkey hash. I got the idea from Big Black Dog, and then we ran with it, adding our own special touches. Typical of my kitchen, it was a mish-mash of available ingredients, and it turned out delicious.

Turkey Hash

Potatoes: 1 per person, washed and diced (I left the peelings on)

Onion: 1 medium white onion, diced

Leftover turkey: about 3 cups

1 cup chicken or turkey stock

Saute onions in olive oil or butter. Add stock and potatoes. While the potatoes are cooking (about 20 minutes), add other available ingredients. We added –

2 small jalapeno peppers from the freezer, diced (provide the zip!)

1 clove garlic, minced

Dash of each: black pepper, Worcestershire sauce, any other preferred and favorite spices

When the potatoes are done, the rest will be cooked through. Serve with eggs, coffee, and juice for a fabulous weekend brunch.