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.;
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