- 1/3 cup sliced almonds
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 onion, peeled and chopped
- 2 red bell peppers, seeded and chopped into approx. ½ x 3/4 –inch pieces
- 1 clove garlic, peeled and minced
- 2 cups shredded cold turkey
- 2/3 cups pitted black olives
- 2 tablespoons sour cream
- 2 tablespoons leftover turkey broth
- 1 egg
- Few dashes of Tabasco sauce, or to taste
- Heaping ¾ cup shaved Parmesan cheese
- 1-2 tablespoons chopped Italian flat leaf parsley to garnish (optional)
- Toss the sliced almonds in a hot, dry skillet over a medium to high heat until toasted. Remove to a plate for a while.
- Add the butter and oil to the skillet, then throw in the chopped onions and peppers and cook, stirring, over a medium to low heat for about 10 minutes.
- Stir in the garlic, then add the shredded turkey and cook until piping hot.
- Return the reserved toasted sliced almonds to the pan, add the olives and mix in.
- 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.
- Finally, add the shaved Parmesan and stir until it begins to melt into the hash.
- On serving, sprinkle with chopped parsley, if wished.