Turkey Hash Use Up Leftover Turkey

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. Luckily, over the years I’ve developed a good selection of leftover turkey recipes. This is one of them. In fact, 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

You’ll only need a few simple ingredients to make this tasty breakfast. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: 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.

Instructions

Making this turkey hash is so easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps: You start by crisping up the bacon in a skillet. Then crumble it and save it for later - you’ll sprinkle it on top of the finished dish. Now, cook vegetables and spices in the rendered bacon fat. Then add the leftover turkey. Keep the dish warm while you fry the eggs. Divide the hash between plates, top it with crumbled bacon and eggs, and serve.

Expert tip

Even if you normally like your bacon chewy, for this recipe, you’ll want to cook it until it’s crispy because you want to crumble it and sprinkle it over the hash.

Frequently asked questions

Variations

Like all hash recipes, this is a flexible recipe that allows you to use whatever leftovers and ingredients you have on hand. So feel free to experiment! A few ideas:

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.

Serving suggestions

This hash is excellent all by itself! But sometimes I serve it with almond flour cheese biscuits on the side. It’s also good with cheese muffins or with toasted and buttered almond flour bread.

Storing leftovers

Most leftovers, when properly refrigerated in a shallow airtight container, keep for 3-4 days. But since we’re using pre-cooked meat in this recipe, just to be safe, I never keep the leftovers for longer than a day or two. 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.

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