In a medium stockpot, place potatoes with enough cold water to cover by 2 inches. Bring to a simmer, partially covered, until potatoes are just tender, 15 to 20 minutes. Drain and cool.
While potatoes cool, melt 6 tablespoons butter in a 12-inch nonstick skillet over medium-high heat and cook onion and bell pepper with a pinch of salt, stirring occasionally, until golden brown, about 5 minutes.
Add potatoes, shredded turkey, ½ teaspoon salt and ½ teaspoon pepper, paprika or cayenne (if using) and cook, turning occasionally, until browned in spots, 15 to 20 minutes. Transfer hash to plates.
* to roast a turkey breast half (bone in and skin-on), coat with 2 tablespoons olive oil, season lightly with salt and pepper and place on a baking sheet in a preheated 375F oven. Roast for approximately 1 hour, or until an instant-read thermometer registers 165F when inserted in to the thickest part of the meat. Remove from oven and cool before shredding.
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