Brunch Turkey Hash From Leftovers Recipes

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TURKEY HASH



Turkey Hash image

Flavorful turkey hash makes a wonderful breakfast the day after Thanksgiving and helps you use up those leftovers.

Provided by Vered DeLeeuw

Categories     Breakfast

Time 30m

Number Of Ingredients 10

4 bacon slices
1 medium onion (chopped (6 oz))
1 lb. frozen bell pepper strips (thawed in the microwave and well-drained*)
1 teaspoon Diamond Crystal kosher salt ((or 1/2 teaspoon fine salt))
1 tablespoon minced garlic ((6 cloves))
1 1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
Pinch cayenne pepper
3 cups cooked turkey breast (diced (16 oz))
4 large eggs

Steps:

  • Cook the bacon in a large cast-iron skillet over medium heat, turning often, until crispy, about 10 minutes. Turn the heat off. Using tongs, transfer the bacon to a plate lined with paper towels. When cool enough to handle, crumble the bacon and set it aside.
  • Reserve 2 tablespoons of the bacon's rendered fat in the skillet. Use about a teaspoon more to grease a nonstick skillet where you'll later fry the eggs.
  • Heat the cast-iron skillet back on medium heat. Add the onions, bell peppers, and kosher salt. Cook, stirring often, until the onions are golden, 5-7 minutes. Stir in the garlic, paprika, cumin, and cayenne. Cook, stirring, for 30 seconds.
  • Stir in the turkey meat. Cook, stirring, for about two minutes. Turn the heat off but leave the skillet on the burner. Cover the skillet with a lid or with foil to keep the hash warm while you fry the eggs.
  • Divide the hash between four plates. Sprinkle the bacon crumbles on top, then top each plate with an egg. Season the eggs if you wish (I like to use salt, pepper, red pepper flakes, and dried parsley). Serve immediately.

Nutrition Facts : ServingSize 0.25 recipe, Calories 399 kcal, Carbohydrate 13 g, Protein 45 g, Fat 18 g, SaturatedFat 6 g, Sodium 594 mg, Fiber 3 g, Sugar 7 g

LEFTOVER TURKEY HASH



Leftover Turkey Hash image

This Thanksgiving, we're thinking up lots of creative ways to repurpose those leftovers (and feed the family for days on end). Because let's face it, turkey sandwiches can get old, especially when they're all you've been eating for three days straight. But don't worry. We've got a new way for you to bring life to that leftover turkey. Turn the leftover bird into a hearty breakfast everyone will gobble up with our Day-After-Thanksgiving Turkey Hash.The heart and soul of this recipe is the potatoes, which are cooked in bacon drippings in a cast-iron skillet until lightly brown. Onions, bell peppers, and garlic are added to form a dynamic (and colorful) hash. A splash of red wine vinegar might seem unusual, but it adds a tangy note and helps balance out the richness of the bacon. Pair the leftover shredded turkey with hot, crumbled bacon for double the fun (in this dish, a little bacon grease brings a big punch of flavor). Fry up some sunny-side eggs to top the hash and you've got a whole meal in one skillet.

Provided by Southern Living Test Kitchen

Categories     Turkey

Time 40m

Yield Serves 4

Number Of Ingredients 12

4 thick-cut bacon slices
1 pound Yukon Gold potatoes, unpeeled, cut into 1/2-inch pieces (about 3 cups)
2 tablespoons canola oil
1 cup chopped yellow onion (about 1 medium onion)
1 cup chopped red bell pepper (about 1 medium pepper)
1 teaspoon chopped garlic (from 1 large garlic clove)
1 1/2 cups torn cooked turkey (1/2-inch pieces)
2 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 large eggs, fried
2 tablespoons thinly sliced scallion (from 1 scallion)

Steps:

  • Cook bacon in a large cast-iron skillet over medium, turning often, until crispy, about 10 minutes. Transfer bacon to a plate lined with paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside.
  • Add potatoes and oil to hot drippings in skillet. Cook over medium, stirring occasionally, until potatoes are lightly browned and softened, 10 to 12 minutes. Add onion and bell pepper. Cook, stirring occasionally, until mixture is tender, about 10 minutes. Stir in garlic; cook, stirring constantly, 1 minute. Add turkey, vinegar, salt, and black pepper; toss to combine. Cook, stirring occasionally, until turkey is warmed through, about 2 minutes.
  • Top mixture with fried eggs; sprinkle with scallion and crumbled bacon. Serve hot.

TURKEY HASH



Turkey Hash image

Provided by Guy Fieri

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 11

4 ounces olive oil
2 red onions, diced
1 red bell pepper, julienne
1 green bell pepper, julienne
2 jalapenos, diced, and seeded
2 pounds ground turkey breast
1 teaspoon salt
2 teaspoons freshly ground black pepper
2 pounds red potatoes, sliced thin
1/2 cup Roma tomatoes, diced
1/2 lime

Steps:

  • In medium saute pan, add 2 ounces olive oil, onions, peppers and saute until translucent. Add turkey and brown on all sides. Season with salt and pepper.
  • In a separate pan, add 2 ounces of oil, and fry potatoes in oil until crispy. On a serving plate layer the turkey mixture on top of the crispy potatoes.
  • Top with diced roma tomatoes and fresh squeezed lime juice.

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