1. Place the potatoes in a saucepan and cover with salted water. Bring to a boil, reduce heat and simmer until just tender, about 10 minutes. Drain and remove to a bowl. Set aside.
2. Melt the butter with 1 tablespoon of olive oil in a large skillet over low heat. Add the onion and peppers; cook until wilted, stirring, about 5 to 7 minutes. Add to the potatoes along with turkey, the thyme, 3 tablespoons of the parsley, salt and pepper. Combine gently with a rubber spatula.
3. Cook the hash in 2 batches: Place a tablespoon of oil in a large skillet (12-inch) over medium-low heat. Add half of the hash and spread it evenly in the skillet. Place a heavy lid or plate on top of the hash to weight it down. Cook the hash for 10 minutes or until browned. Remove the weight and turn the hash over with a large spatula. (The hash will not form a solid pancake.) Cook until the other side has browned slightly, about 5 minutes. Repeat with the second batch.
4. To serve, divide the hash among 6 plates and top each portion with a poached egg. Garnish with the scallions and remaining parsley.
Serves 6. Per serving: 330 calories, 20g carbohydrate, 31g protein, 14g fat, 280mg cholesterol.
This recipe is adapted from Celebrate!, by Sheila Lukins with Peter Kaminsky. Copyright © 2003 by Sheila Lukins. Used by permission of Workman Publishing Co., Inc., New York. All rights reserved.
Next up: Mulled Pears and Apples