Turkey Hash
Transform your leftover turkey into a comforting, flavor-packed Turkey Hash that’s perfect for breakfast, brunch, or dinner! This hearty skillet dish combines golden, crispy russet potatoes with tender shredded turkey, vibrant green bell peppers, sweet carrots, and aromatic garlic for a well-rounded bite in every forkful. The dish is deglazed with a touch of chicken or turkey stock, infusing layers of savory depth, and finished with fresh parsley for a bright, herbaceous flourish. For an irresistible twist, top each serving with a gooey over-easy or poached egg to elevate the richness. Ready in just 45 minutes, this one-pan recipe is a quick and satisfying way to reinvent your holiday leftovers while keeping cleanup to a minimum. Perfect for meal prep or feeding a hungry crowd, Turkey Hash will become your go-to savory comfort food after every big feast!
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Recipe Information
Ingredients
- 2 cups Cooked turkey, shredded or diced
- 2 medium Russet potatoes, peeled and diced
- 1 medium Yellow onion, finely chopped
- 1 medium Green bell pepper, diced
- 1 medium Carrot, peeled and diced
- 2 cloves Garlic, minced
- 3 tablespoons Olive oil
- 1 tablespoon Butter
- 0.25 cup Chicken or turkey stock
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 4 eggs Optional eggs, over-easy or poached (one per serving)
Instructions
Peel and dice the russet potatoes into small, uniform cubes for even cooking. Finely chop the onion, dice the green bell pepper, and peel and dice the carrot.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced potatoes to the skillet and cook for 12-15 minutes, stirring occasionally, until they are golden brown and crispy. Remove the potatoes from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the chopped onion, bell pepper, and carrot. Sauté for 5-7 minutes, or until the vegetables are tender and beginning to caramelize.
Add the minced garlic and sauté for 1 minute, stirring constantly to prevent burning.
Return the cooked potatoes to the skillet along with the shredded or diced turkey. Stir to combine evenly.
Pour in the chicken or turkey stock to deglaze the pan, scraping up any browned bits from the bottom of the skillet for extra flavor.
Season the hash with salt, black pepper, and paprika, stirring to distribute the spices evenly.
Cook for an additional 5-7 minutes, allowing the flavors to meld together. Stir occasionally to ensure the mixture doesn’t stick to the skillet.
Remove from heat and garnish with freshly chopped parsley for a burst of freshness.
Optionally, top each serving with an over-easy or poached egg for added richness. Serve hot and enjoy!
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 1162 mg | 387% | |
| Sodium | 3308 mg | 144% | |
| Total Carbohydrate | 114.4 g | 42% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 15.1 g | ||
| Protein | 177.2 g | 354% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 349 mg | 27% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4412 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
