|4 tbsp butter - unsalted|
|2 lb red-skinned, yukon gold, or yellow finn potatoes, peeled and cut into 1/2-inch dice|
|1 yellow onion, cut into 1/2-inch dice|
|2 ribs celery, halved lengthwise, then cut crosswise into 1/2-inch-thick slices|
|1 red bell pepper, seeded, deribbed, and cut into 1/2-inch dice|
|1 tsp kosher or sea sat|
|1/2 tsp freshly ground pepper|
|3 cups coarsely chopped roast turkey|
|3 tbsp chopped fresh tarragon, plus extra for garnish|
|1/3 cup chopped fresh flat-leaf parsley|
|6 large eggs|
| tabasco or other hot sauce|
In a 12-inch skillet or sauté pan, preferably cast iron, melt the butter over medium heat and swirl to coat the pan. Add the potatoes and onion and sauté for about 1 minute until just coated with butter. Cover and cook for 7 minutes to steam the potatoes, stirring once. Add the celery and bell pepper, stir briefly, then cover and cook for 3 minutes longer. Uncover the pan, raise the heat to medium-high, and add the salt and pepper. Cook, stirring frequently, for about 10 minutes until the potatoes are lightly browned.
Gently fold in the turkey, tarragon, and parsley and cook for about 2 minutes just until the turkey is heated through. Using a large spoon, make 6 shallow depressions in the hash, spacing them equally around the pan, with one in the center. Carefully crack an egg into each hollowed-out spot. Cover the pan and cook the eggs for about 5 minutes until the whites are set and the yolks are still runny. Serve immediately, garnishing the top of each egg with a sprinkling of tarragon. Pass the hot sauce at the table.