It’s ready in just 30 minutes, which means it’s effortless to whip up. And when you top it with a fried egg, it makes for a hearty and filling breakfast.
The week after Thanksgiving used to be a challenge. Faced with piles of leftover turkey meat in the fridge, I was often at a loss. Over the years, I’ve developed a good selection of leftover turkey recipes, including turkey carcass soup, turkey curry, turkey chili, and turkey salad.
This well-seasoned, flavorful turkey hash is one of my favorite ways to use up leftover turkey after Thanksgiving. It’s delicious, filling, and decadent - the perfect holiday breakfast!
Ingredients
Storing Leftovers
More Turkey Recipes
Recipe Card
Bacon: You’ll crisp it up in a skillet, then use the rendered fat to fry the hash. Veggies: I like to use onions, garlic, and bell peppers. I use frozen sliced peppers for convenience, but it’s fine to use fresh. To season: I use kosher salt, smoked paprika, cumin, and cayenne pepper. These spices add wonderful flavor and warmth to the dish. Turkey: The star of the show! I usually use pre-cooked diced turkey breast, but it’s fine to use dark meat. Either way, make sure to remove the skin. Its texture won’t work in this recipe. Eggs: I use large eggs in almost all of my recipes, this one included. I fry them separately, then use them to top the hash.
Needless to say, you can use cooked chicken instead of turkey. Season the dish with dried oregano - it’s really good. Serve it with poached eggs instead of fried eggs. Use different veggies - small cauliflower florets, broccoli florets, and chopped celery work well. You can pretty much use any veggies you like and have on hand as long as you keep the same volume - about 1 pound. If you’re not a fan of bacon, omit it and use olive oil or butter to cook the dish.
You’ll start by crisping the bacon in a skillet. Then, crumble it and save it for later - you’ll sprinkle it on top of the finished dish. Divide the hash between plates, top it with crumbled bacon and eggs, and serve. It’s also good with cheese muffins or with toasted and buttered almond flour bread. In any case, you can’t really keep the soft-cooked eggs. So my recommendation is to only make as much as you can eat right away.
