How to Cook Turkey Hash
To make turkey hash, cut up the onion, potatoes, bacon, peppers, and garlic into thin pieces. Next, cook the bacon in a cast iron skillet for 5 minutes, then mix in the peppers and onion and cook the mixture for 12 minutes. Stir in the thyme, potatoes, garlic, shredded cooked turkey, and seasoning and cook it for another 15 minutes. Finally, add the cream, stock, sauces, and sherry, mash the ingredients together thoroughly, and cook the mixture for 25-30 minutes.
Chop 1 large onion into small pieces. Slice the top ⁄ 2 inch (1.3 cm) of the onion. Place it onto the cut end and carefully cut it in half vertically. Lay one of the halves flat onto your cutting board with the root facing away. Now, hold the root end with your non-dominant hand and make repeated vertical cuts through the onion. Rotate the onion 90 degrees and continue making a series of vertical cuts perpendicular to the first round. Repeat this process for the other half of the onion. Remove the skin of the onion prior to cutting. Take care not to cut all the way through for the first round of cuts by leaving the root end intact. Only the final perpendicular cuts separate the pieces completely. Keep each round of cuts parallel and about ⁄ 4 inch (0.64 cm) apart. Chop 3 strips of bacon into 1⁄2 inch (1.3 cm) wide pieces. Start by putting your bacon strips into the freezer for 1 to 2 hours or until they are firm to the touch. This prevents them from sliding around and allows for cleaner cuts. Now, place your bacon strips horizontally onto your cutting board and cut them vertically into ⁄ 2 inch (1.3 cm) pieces. If you just took your bacon out of the freezer, let them thaw for about 30 minutes to 1 hour or until they are firm to the touch but not completely frozen. Always let them thaw in the refrigerator or in cold water—never at room temperature. Cut 1 red bell pepper into 1 inch (2.5 cm) wide strips. Cut a thin slice from the bottom of the pepper and the stem end. Afterward, cut the pepper in half with a vertical slice and remove the membranes and seeds from the inside. Place each half onto your cutting board with the skin side down. Now, cut them into strips 1 inch (2.5 cm) wide. Finally, turn the strips sideways and cut them into smaller pieces. Hold the blade tip to the cutting board as you press the body of the blade through each pepper. Keep the knife at a right angle to the strips as you cut them into smaller pieces. Chop 1 poblano pepper into 0.5 to 1 inch (1.3 to 2.5 cm) wide strips. Place the poblano pepper horizontally onto your cutting board and make a horizontal cut to create 2 halves equal in size. Align each piece vertically and skin-side down in front of you. Cut each half into long strips about 0.5 to 1 inch (1.3 to 2.5 cm) wide. Press each piece of pepper out with your fingers to give yourself a flatter surface to work with. Keep your knuckles closer to the top of the knife blade as you cut the peppers to avoid injury. Chop 1 pound (0.45 kg) of potatoes into 1.5 to 2 inch (3.8 to 5.1 cm) wide cubes. Start by placing your potatoes vertically in front of you and cut them into planks with vertical cuts. Now, stack the planks flat and vertical onto the cutting board and cut them into sticks. Hold the sticks together, turn them horizontally, and make vertical cuts to create cubes. Hold each potato with your non-dominant hand from the side as you cut it. Make sure the planks, sticks, and cubes are all 1.5 to 2 inches (3.8 to 5.1 cm) wide. Chop 3 cloves of garlic into 3 to 5 pieces each. Remove a clove of garlic from its bulb and place it onto the cutting board. Lay the blade of your knife on top of the clove and use the palm of your hand to hit the top until the clove breaks. Now, peel off the skin from the clove. Place the tip of the knife to the board and use a steady rocking motion to slice the clove lengthwise into 4 or 5 slices. Repeat the above process for each clove. Grasp the knife in your dominant hand. Hold the handle close to the blade with your middle, ring, and pinkie fingers. Curl your forefinger over one side of the blade as you cut, taking care to hold your thumb on the opposite side. Shred 2 cups (250 grams) of cooked turkey into 1 to 2 inch (2.5 to 5.1 cm) chunks. Place your leftover turkey onto a cutting board. Now, insert a fork into the center of each turkey piece to hold it in place and use a second fork to pull it apart. Continue doing this for each piece of turkey until they are all in 1 to 2 inch (2.5 to 5.1 cm) chunks. Don't use a shredder—this makes it harder to gauge the size of each piece. You can also use a knife, although this usually isn't necessary as forks can easily tear the turkey into pieces. Heat a skillet on medium-high heat. Choose a 12 inch (30 cm) cast iron skillet for the best results. If your stove doesn't have a medium-high setting, select between 350 to 400 °F (177 to 204 °C). Wait at least 5 minutes for the skillet to heat before adding any ingredients. Cook your bacon and butter in the skillet for 5 minutes. Gently drop 4 tablespoons (56.8 grams) of butter and your 3 chopped strips of bacon into the pan. Afterward, heat them for 5 minutes or until they turn brown and crispy. Use real butter for the best results! Mix in your peppers and onion and heat the dish for 12 minutes. Add your 1 large chopped onion, 1 chopped red bell pepper, and 1 chopped poblano pepper into the bacon and butter. Cook them for either 12 minutes or when everything becomes slightly softened. Take care to drop each ingredient into the pan gently to avoid spraying any butter. Use a fork to test the softness of your onions and peppers. If they're still firm, cook them until they soften. Stir in thyme, potatoes, garlic, turkey, and seasoning and cook for 15 minutes. Add your 1 pound (0.45 kg) of red potatoes, 1 tablespoon (4.3 grams) of chopped thyme, 3 cloves of chopped garlic, and 2 cups of shredded turkey. Now, sprinkle some salt and pepper to taste and let everything cook. Gently stir everything every 3 to 4 minutes. Move to the next step when the potatoes begin to brown. Pour in your cream, stock, Worcestershire sauce, hot sauce, and sherry. Add your 1⁄2 cup (120 grams) of chicken stock, ⁄ 4 cup (59 mL) of cream, 1 teaspoon (4.9 mL) of Worcestershire sauce, 2-3 dashes hot sauce, and 1 tablespoon (15 mL) of dry sherry into a mixing bowl. Whisk it together nicely and then pour it over the hash. Hold the whisk handle by the end closest to the whisk using your thumb and 4 remaining fingers. Keep a gentle grip on the handle and angle it 45 degrees to the bowl as you gently whisk the ingredients. Take care to pour everything evenly over the hash. Mash the ingredients together and cook for 25 to 30 minutes. After adding your sauces, use your fork to gently mash the ingredients into smaller pieces. Once you're done mashing everything, use a spatula to press down firmly across the surface of the hash toward the bottom of the skillet. Now, wait about 25 to 30 minutes or until everything is browned on the bottom. When the hash is ready, it should hold together in a loose cake shape. Flip the hash and heat the uncooked side for 10 minutes. Place a 12 inch (30 cm) plate over the skillet, invert the skillet, and pour the hash onto the plate. Add the remainder of the butter into the skillet, scrape the browned bits to loosen them, and put the hash back into the pan uncooked side down. Continue cooking the hash for 10 minutes until the uncooked side is browned. After 10 minutes, the potatoes should be tender. Remove the hash from the skillet, cool, and serve! Once the hash is browned on both sides, put the 12 inch (30 cm) plate over the top of the skillet. Now, invert the skillet to pour the hash onto the plate. Let it sit for 5 minutes, cut it into quarters, and enjoy! Add some more hot sauce if it's not spicy enough for you! If you're eating the hash for breakfast, fry an egg and pour it onto the top of your turkey. Don't save the leftovers for more than 1 day. 
Chop 1 large onion into small pieces. Chop 3 strips of bacon into 1⁄2 inch (1.3 cm) wide pieces. Cut 1 red bell pepper into 1 inch (2.5 cm) wide strips. Chop 1 poblano pepper into 0.5 to 1 inch (1.3 to 2.5 cm) wide strips. Chop 1 pound (0.45 kg) of potatoes into 1.5 to 2 inch (3.8 to 5.1 cm) wide cubes. Chop 3 cloves of garlic into 3 to 5 pieces each. Shred 2 cups (250 grams) of cooked turkey into 1 to 2 inch (2.5 to 5.1 cm) chunks. Heat a skillet on medium-high heat. Cook your bacon and butter in the skillet for 5 minutes. Mix in your peppers and onion and heat the dish for 12 minutes. Stir in thyme, potatoes, garlic, turkey, and seasoning and cook for 15 minutes. Pour in your cream, stock, Worcestershire sauce, hot sauce, and sherry. Mash the ingredients together and cook for 25 to 30 minutes. Flip the hash and heat the uncooked side for 10 minutes. Remove the hash from the skillet, cool, and serve! 