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

Turkey Hash:

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

Frittata:

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.