2 c. potatoes, diced
2 tbsp. canola oil
2 tbsp. unsalted butter
1 1/2 c. yellow onion, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
2 c. turkey, diced
3 tbsp. parsley, chopped
1 tsp. dried thyme
Salt (to taste)
Pepper (to taste)

Place potatoes in saucepan to cover with cold water. Bring to boil. Reduce heat and simmer until tender (under 10 minutes), then drain. Heat 1 tablespoon oil and 1 tablespoon butter in large skillet. Add onion and peppers; cook over low heat for 5 minutes to wilt. Remove to a large bowl. Add turkey to cooked potatoes, 2 tablespoons parsley, thyme, salt and pepper to bowl. Gently fold mixture together. Heat remaining oil and butter in skillet; add the hash mixture. Press down evenly along top. Put a heavy plate on top of hash and cook over medium heat for 10 minutes. Remove and turn hash over with a metal spatula. (This hash is not meant to be in a pancake shape.) Cook 5 to 7 minutes more to a golden brown. Serve hot with a poached egg or by itself.