Why not make a hash of it?

Turning leftovers into a turkey hash is a delicious way to deal with too much of a good thing.
By LINDA GASSENHEIMER
MCCLATCHY NEWSPAPERS
When I asked Rachael Ray for tips on using Thanksgiving leftovers, it took her just seconds to come up with today's turkey hash idea. It seems that Rachael never stops. She's a bestselling cookbook author, editor-in-chief of Everyday with Rachael Ray magazine and now host of "Rachael Ray," an hour-long, daily talk show.
I created this recipe, based on Rachael's ideas. It's so simple that I use it anytime I have leftover chicken or turkey. I used a cup of cooked green beans and a cup of roasted sweet potatoes, and the result was delicious.
Don't have leftovers? Use purchased roast chicken or turkey and frozen vegetables. This meal contains 625 calories per serving with 26 percent of calories from fat.
HELPFUL HINTS
Any type of poultry can be used for this recipe.
Any type of leftover or frozen vegetables can be used.
Any type of salsa can be used.
The rolls can be warmed in a regular oven if you don't have a toaster oven.
COUNTDOWN
Prepare ingredients.
Heat toaster oven.
Make hash.
Fry eggs.
SHOPPING LIST
To buy: 3/4 pound cooked turkey or chicken breast (if leftovers aren't available); 1 small package frozen green beans, broccoli, lima beans (if leftovers aren't available); 1 bottle tomatillo salsa, 1 package whole wheat rolls; 1 small package shredded sharp reduced-fat Cheddar cheese.
Staples: Olive oil, eggs, salt, black peppercorns.
RACHAEL RAY'S TURKEY HASH
3 teaspoons extra-virgin olive oil (divided use)
3/4 pound chopped cooked turkey breast (about 3 cups)
2 cups leftover vegetables (green beans, sweet potatoes or other)
1 cup tomatillo salsa
1 cup shredded sharp reduced-fat Cheddar cheese
2 whole wheat rolls.
2 eggs
Heat toaster oven to 350 degrees.
Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add the turkey, vegetables and salsa. Cook, stirring, 2 to 3 minutes to warm through. Scatter the cheese on top and cover with a lid. Cook 1 minute or until cheese melts.
Place rolls in oven to warm.
Meanwhile, heat the remaining 2 teaspoons oil in a second skillet over medium-high heat. Crack the eggs into the skillet. Fry until desired doneness.
Spoon hash onto 2 plates and top each portion with a fried egg. Serve with rolls. Makes 2 servings.
Per serving: 625 calories (26 percent from fat), 18.1 g fat (5.5 g saturated, 8.7 g monounsaturated), 339 mg cholesterol, 68.2 g protein, 44.7 g carbohydrates, 8.1 g fiber, 1256 mg sodium.