3 medium baking potatoes
Salt
6 strips bacon
1 onion
1 1/2 pounds (3 cups) cooked turkey meat or chicken meat
Pepper and red pepper, to taste
2 cups milk or turkey or chicken broth
5 tablespoons all-purpose flour

Peel potatoes, quarter them and place them in a medium saucepan with enough water to cover. Add 1 teaspoon salt, cover the pan and bring to a boil over high heat. Lower heat to simmer and cook until potatoes are barely tender, about 15 minutes. Drain and set aside.

Meanwhile, place bacon in a wide, deep saucepan such as a Dutch oven. Set the pan over medium-low heat and cook bacon until crisp. Remove from pan. Chop onion and add to bacon fat remaining in skillet. Cook 5 minutes, stirring. Cut potatoes into small cubes (less than 1/2 inch) and add to onion. Finely chop turkey and add to pan. Season with pepper and red pepper.

Combine milk (or chosen liquid) and flour in a jar with a tight-fitting lid and shake vigorously to combine them evenly. Pour all at once into pan with turkey, increase heat to high and bring to a boil, stirring constantly. When the mixture thickens, taste and correct seasoning.

Scrape into a serving bowl (or chafing dish on low flame) and crumble bacon bits over the top. Serve over corn waffles, biscuits, toast or toasted English muffins. (You can thin leftovers with milk or broth and serve them hot as turkey chowder.)

Serves 6 to 8 as hash.