As posted on Boston.com

Serves 6

Ingredients:

• 5 medium Russet potatoes, quartered
• 2 tablespoons vegetable oil
• 2 medium onions, diced
• 8 tablespoons (1 stick) unsalted butter
• 4 cups coarsely chopped cooked turkey
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh parsley
• 1 bunch scallions, thinly sliced
• Salt and pepper, to taste

1. In a large pot cover the potatoes with cold water and bring to a boil. Cook 10 to 15 minutes, or until the potatoes pierce easily with a knife but are not soft. Drain and set aside to cool. When cool, dice the potatoes.
2. In a large skillet over medium-high heat, heat the oil and cook the onions for 8 minutes or until lightly browned.
3. Add 3 tablespoons butter to the pan. When the butter melts, arrange the potatoes in an even layer. Cook for 10 minutes, stirring occasionally, until browned and crisp on all sides.
4. Push the potatoes and onions to the sides of the pan, creating an opening in the middle. Melt 2 tablespoons butter in the center of the pan. Add the turkey. Cook 5 minutes, stirring occasionally, until turkey is crisp and lightly browned. Stir the turkey into the potato mixture. Cook 5 minutes more, stirring occasionally.
5. Add the thyme, parsley, scallions, salt, and pepper. Add the remaining 3 tablespoons butter and stir until melted and combined. Serve with eggs. Keri Fisher