Makes 2 servings. The perfect recipe for using up leftover Thanksgiving turkey.

1 tbsp. vegetable oil
6 oz. peeled potatoes, shredded
1/2 c. each diced onion and green bell pepper
6 oz. skinned and boned cooked turkey, shredded
1/3 c. water
1 packet instant chicken broth and seasoning mix
Garnish: 1 1/2 tsp. chopped fresh parsley

In 10 inch nonstick skillet heat oil; add potatoes, onion, and pepper and saute, stirring occasionally, until potatoes are cooked and browned. Stir in turkey, water, and broth mix and cook until mixture is heated and liquid is absorbed; serve sprinkled with parsley.

Each serving provides: 3 Protein Exchanges; 1 Bread Exchange; 1 Vegetable Exchange; 1 1/2 Fat Exchanges; 5 Calories Optional Exchange

Per serving: 299 calories, 28 g protein, 11 g fat, 21 g carbohydrate, 491 mg sodium, 65 mg cholesterol.

Variation: Eggs 'n' Hash: Follow directions above; when liquid has been absorbed, using the back of a spoon, make 2 wells in hash. Slide 1 egg into each well; cover pan and cook until eggs are set.

Increase Protein Exchange to 4 Exchanges.

Per serving: 378 calories, 34 g protein, 17 g fat, 21 g carbohydrate, 560 mg sodium, 339 mg cholesterol.