Southwest-Style Turkey Hash With Creamy Avocado-Cilantro Sauce

Democracy Dies successful Darkness

For the hash

• 12 ounces skin-on reddish potatoes (2 oregon 3 medium), chopped into 1/2-inch dice
• 8 ounces skin-on large, saccharine murphy (1/2 ample potato), scrubbed well, and chopped into 1/2-inch dice
• 3/4 cuplow-sodium turkey broth
• 4 tablespoons canola oil, divided
• 1/4 spoon positive 1/8 spoon good salt, divided
• 3/4 spoon freshly crushed achromatic pepper, divided
• 1 mean reddish doorbell pepper, stemmed, seeded and chopped into 1/2-inch pieces
• 1 mean greenish doorbell pepper, stemmed, seeded and chopped into 1/2-inch pieces
• 1/2 ample reddish bulb (6 ounces), chopped into 1/2-inch dice
• 1/2 ample achromatic bulb (6 ounces), chopped into 1/2-inch dice
• 2 ribs celery, chopped into 1/2-inch dice
• 1 mean jalapeño pepper, seeded and minced
• 12 ounces cooked, skinless turkey breast, chopped into 1/2-inch dice
• Juice of 1/2 lime
• 2 Roma tomatoes (10 ounces total), chopped into 1/2-inch dice
• 2 scallions, finely chopped
• Chopped caller cilantro, for garnish (optional)

For the sauce

• Flesh of 2 ripe Hass avocados
• Packed 1 cupful cilantro leaves and tender stems
• Juice of 1 lime
• 1/4 spoon freshly crushed achromatic pepper
• 1/8 spoon good salt
• Water, arsenic needed