From: Chef Linda Fay, Happy Trails Catering & Cafe, Pasadena, CA. Yield: 8 servings.
Red Pepper Corn Relish:
¼ cup cider vinegar
1 Tbsp. sugar
1 tsp. kosher salt
½ tsp. freshly ground black pepepr
½ cup salad oil
2 medium Roma tomatoes, seeded and minced
2 cups red bell pepper, seeded and minced
1 cup cooked corn, well-drained
4 cups cooked turkey, dark meat, cut in medium to small cubes
3 cups cooked potatoes, small dice
⅓ cup catsup
1½ tsp. kosher salt
1 tsp. freshly ground black pepper
1 tsp. dried thyme
1 tsp. unsalted butter
1 tsp. olive oil
2 cups Cheddar cheese, grated
10 large eggs
½ cup heavy cream
1 tsp. salt
½ tsp. freshly ground pepper
2 large Roma tomatoes, seeded and diced
¼ cup green onions, minced
as needed, sour cream
For red pepper corn relish: Whisk together vinegar, sugar, salt and pepper. Whisk in the oil. In a separate large bowl combine tomatoes, red pepper and corn. Pour the vinegar mixture over the vegetables. Adjust for seasonings. Cover and hold for service.
For turkey hash: Mix turkey, potatoes, catsup, salt, pepper and thyme together. Cover, refrigerate and hold for up to one day in advance. Heat butter and oil in an 8- to 9-inch heavy oven-safe skillet. Add turkey hash and press down with a spatula. Fry for 3 to 4 minutes to brown the bottom. Sprinkle cheese atop the cooked turkey hash.
For frittata: Whisk eggs and cream together for 2-3 minutes until well-blended. Add salt, pepper, tomatoes and onions. Pour egg mixture on top of the turkey hash. Bake in a preheated 350F oven for 20 minutes or until the top has just set. Let stand for 10 minutes. Slide onto a service platter and cut into wedges. Serve wedges with sour cream and red pepper corn relish.