Ingredients

1 small onion, chopped fine
1 1/2 tablespoons unsalted butter
1 boiling potato (about 1/4 pound), cut into 1/4-inch dice and reserved in a bowl of cold water
1 tablespoon all-purpose flour
1 cup canned chicken broth
2 tablespoons heavy cream
1/2 cup frozen peas, thawed
1 1/4 cups diced cooked turkey breast
2 tablespoons sliced almonds, toasted lightly

Directions

In a skillet cook the onion in the
butter over moderate heat, stirring occasionally, until it is just golden. While the onion is cooking, in a
saucepan of boiling salted water boil the drained potato, for 5 to 8 minutes, or until it is tender, and drain
it. Stir the flour into the onion mixture and cook the roux, stirring, for 3 minutes. Add the broth, bring the
mixture to a boil, stirring, and simmer it, stirring, for 3 minutes. Add the cream and cook the mixture over
moderate heat, stirring, for 1 minute. Add the peas, potato, and turkey and cook the mixture, stirring, for 5

minutes, or until the sauce is absorbed. Transfer the hash to a serving dish and sprinkle it with the
almonds.