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1
Preheat oven to 500*.
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2
Simmer potatoes in a pot of boiling salted water until barely tender (5 minutes).
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3
Drain and set aside.
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4
In a heavy skillet,cook the bacon and onion in 1/2 tablespoon oil over medium heat, stirring, for 5 minutes.
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5
Add the potatoes and cook, stirring, until crisp and golden (should take about 5 minutes).
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6
Cool slightly, and stir in turkey, cheese and parsley.
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7
Put 2 tortillas on a baking sheet and brush with some of the remaining olive oil.
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8
Turn tortillas over and top each with half the turkey hash, spreading out evenly.
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9
Cover with remaining 2 tortillas and brush tops with remaining oil.
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10
Bake in a preheated 500* oven until golden, about 8-10 minutes.
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11
To serve, cut into wedges and top with cranberry sauce.
