- 3 oz bacon, sliced crosswise into 1/3" wide pieces (about 3 slices)
- 1 small onion, small diced
- 2 c medium-small diced sweet potatoes (1 medium potato)
- 1 c leftover turkey broth or low-salt chicken broth
- 2 T unsalted butter
- 2 c leftover white and dark roasted turkey meat with skin, roughly chopped
- 1 heaping T chopped fresh parsley
- 1 T maple syrup
- 2 t chopped fresh rosemary
- 1/3 t freshly ground black pepper
- A few dashes hot sauce
- 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 T of the bacon 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 hot sauce 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 has is nicely browned, about 8 minutes. (Reduce the heat if the has is browning too quickly.)
- Season to taste with salt, pepper, and hot sauce.