- 1-1/2 Cups cooked turkey, shredded
- 1/2 Cup of frozen hashbrow potatoes
- 1/3 Cup chopped celery
- 1/4 Cup chopped bell pepper
- 1/3 Cup chopped onion
- 1 tbsp Chopped parsley
- 3/4 Cup turkey gravy
- 1/4 tsp Paprika
- 4 tbsp Butter
- Salt and pepper to taste
- Take a large skillet, and fry all the vegetables in butter till they become limp.
- Add the remaining ingredients and simmer, uncovered for about 15 to 20 minutes till the gravy is mostly absorbed.
- Turkey Hash is ready to serve.