Ed's Victorious Turkey Hash

• 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. 1/2 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 3/4 cup shaved Parmesan cheese
• 1-2 tablespoons chopped Italian flat leaf parsley to garnish (optional)

1. Toss the sliced almonds in a hot, dry skillet over a medium to high heat until toasted.
2. Remove to a plate for a while.
3. 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.
4. Stir in the garlic, then add the shredded turkey and cook until piping hot.
5. Return the reserved toasted sliced almonds to the pan, add the olives and mix in.
6. 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.
7. Finally, add the shaved Parmesan and stir until it begins to melt into the hash.
8. On serving, sprinkle with chopped parsley, if wished.

almonds, butter, olive oil, onion, red bell peppers, clove garlic, cold turkey, black olives, sour cream, turkey broth, egg, tabasco sauce, parmesan cheese, parsley

Taken from www.cookstr.com/recipes/eds-victorious-turkey-hash (may not work)