2 tablespoons olive oil2 cloves garlic, minced1 each, chopped: red onion, red bell pepper, yellow bell pepper2 cups diced cooked potatoes½ teaspoon herbes de Provence or other herb mix½ teaspoon salt¼ teaspoon red pepper flakes, optional4 cups chopped, cooked turkey, a mix of white and dark meat1 cup leftover turkey gravy or turkey brothChop the turkey as finely or coarsely as you like. Look for cooked, diced potatoes and chopped bell peppers in the supermarket produce aisle. Heat oil in large, heavy skillet; add garlic and onion. Cook, stirring, 3 minutes. Add peppers; cook, stirring, 2 minutes. Stir in potatoes, herbs, salt and red pepper flakes.Stir in turkey and gravy. Cook, pressing down on the hash, until lightly browned, about 5 minutes. Turn with a spatula. Cook until browned on other side, about 5 minutes. Season to taste.