Turkey Hash 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

TURKEY HASH



Turkey Hash image

Edna Hoffman of Hebron, Indiana heartily recommends this mild-tasting hash. "It's a deliciously different use for leftover turkey," she assures.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1 medium onion, chopped
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 tablespoons butter
6 cups diced cooked potatoes
2 cups cubed cooked turkey
1/2 teaspoon salt, optional
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg

Steps:

  • In a large skillet, saute onion and peppers in butter until tender. Add the potatoes, turkey, salt if desired, cayenne and nutmeg. Cook and stir over low heat for 20 minutes or until lightly browned and heated through.

Nutrition Facts : Calories 198 calories, Fat 5g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 51mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

TURKEY HASHED BROWNS



Turkey Hashed Browns image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

5 tablespoons unsalted butter
1 1/2 pounds boiling potatoes, peeled and 1/2-inch diced
1 1/2 cups chopped yellow onions (2 onions)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 pound cooked turkey, cut in 1-inch cubes
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced scallions, white and green parts

Steps:

  • Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Add the cooked turkey and heat for 1 to 2 minutes. Turn off the heat and add the parsley and scallions. Serve hot.

TURKEY HASH WITH VEGETABLES AND GRAVY



Turkey Hash With Vegetables and Gravy image

This turkey hash recipe is made with leftover turkey, chopped vegetables, optional potatoes, and turkey gravy. It's colorful and delicious!

Provided by Diana Rattray

Categories     Entree     Dinner     Lunch

Time 45m

Yield 6

Number Of Ingredients 11

4 to 6 tablespoons unsalted butter, divided
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green bell pepper
2 to 3 tablespoons chopped red bell pepper
2 cups diced cooked potatoes
1 1/2 cups​ chopped​ cooked turkey
1 cup​ ​ turkey gravy
1 tablespoon chopped fresh parsley
Salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Gather the ingredients.
  • Place a large skillet over medium heat. Add 4 tablespoons of the butter.
  • When the butter is hot, add the celery, onion, green bell pepper, and red bell pepper. Cook until the vegetables are tender, and the onion is translucent, stirring frequently.
  • Add the diced potatoes along with the remaining 2 tablespoons of butter. Cook for about 5 to 10 minutes, or until the potatoes are lightly browned.
  • Add the chopped turkey, gravy, and parsley. Sprinkle with salt and freshly ground black pepper.
  • Taste and adjust the seasonings.
  • Simmer the mixture, stirring frequently, for about 15 to 20 minutes.
  • Serve and enjoy.

Nutrition Facts : Calories 251 kcal, Carbohydrate 17 g, Cholesterol 68 mg, Fiber 2 g, Protein 13 g, SaturatedFat 8 g, Sodium 380 mg, Sugar 2 g, Fat 15 g, ServingSize 6 servings, UnsaturatedFat 0 g

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.

TURKEY HASH



Turkey Hash image

A good use for turkey leftovers--I've made this after Thanksgiving for decades. Amounts are approximate estimates. Nowadays I often cut the butter to 1 Tbs or just use nonstick cooking spray in place of butter.

Provided by echo echo

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup chopped onion
1/2 cup diced green pepper
1 cup uncooked potato, cut in thin julienne strips
2 tablespoons butter
2 cups finely chopped cooked turkey
1/4 cup home-made chicken stock or 1/4 cup turkey broth, with fat skimmed off
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley

Steps:

  • Sauté onion through potatoes in butter about 10 minutes until tender.
  • Add turkey through pepper.
  • Mix well.
  • Cook over low heat 10 minutes.
  • Serve hot, sprinkled with parsley.

Nutrition Facts : Calories 141.7, Fat 6.2, SaturatedFat 3.2, Cholesterol 45.6, Sodium 470.7, Carbohydrate 6.5, Fiber 1.1, Sugar 1.1, Protein 14.5

TURKEY HASH



Turkey Hash image

Categories     Onion     Potato     turkey     Brunch     Bell Pepper     Chill     Gourmet

Yield Serves 8

Number Of Ingredients 14

1 onion, chopped fine
1 red bell pepper, chopped fine
1 green bell pepper, chopped fine
3/4 stick (6 tablespoons) unsalted butter
1/2 cup all-purpose flour
3 cups chicken broth
3/4 cup medium-dry Sherry
1/2 cup half-and-half
5 cups diced cooked turkey
1 1/2 cups diced cooked potato
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice, or to taste
Tabasco to taste
1/2 cup minced fresh parsley leaves

Steps:

  • In a large heavy skillet cook the onion and the bell peppers in the butter over moderately low heat, stirring, until they are softened, add the flour, and cook the roux mixture, stirring, for 3 minutes. Add the broth, the Sherry, and the half-and-half, whisking, bring the mixture to a boil, whisking, and stir in the turkey, the potato, the Worcestershire sauce, the lemon juice, the Tabasco, and salt and black pepper to taste. Simmer the mixture, stirring occasionally, for 10 minutes, thinning the mixture with water if necessary. The hash may be prepared up to this point 2 days in advance and kept covered and chilled. Reheat the hash, thinning the mixture with water if necessary. Stir in the parsley and transfer the hash to a chafing dish.

SUSIE'S TURKEY HASH SUPER SPECIAL



Susie's Turkey Hash Super Special image

After Thanksgiving my Sue cooks the best turkey hash you ever tasted. It does not take a long time but the results are fantastic. I hope you try it.

Provided by bill mayes

Categories     Poultry

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 potatoes (yukon gold)
4 stalks celery
1 onion
4 garlic cloves
1/2 cup butter
1 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon pepper
1/2 teaspoon salt (sea salt)
30 ounces chicken broth
4 cups turkey (or more)
1 cup prepared stuffing (whatever you had with the turkey)

Steps:

  • Cut up potatos in bite size peices. Chop onion garlic and celery. Put in large frying pan and add butter sliced in smaller peices.Add Spices. Cook till qnions are soft.Add broth and turkey and cook app 8 minute Add stuffing and cook till potatos are soft.Cook till broth thickens .Serve and enjoy.

Nutrition Facts : Calories 474.8, Fat 28.9, SaturatedFat 15.9, Cholesterol 61, Sodium 1498.5, Carbohydrate 44.7, Fiber 6.3, Sugar 4.9, Protein 10.5

SOUTH AMERICAN TURKEY HASH



South American Turkey Hash image

Provided by Florence Fabricant

Categories     dinner, lunch, one pot, main course

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 17

1 1/2 pounds ground turkey
1/2 cup dry sherry
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped green pepper
1 fresh green chili pepper, seeded and minced
2 large cloves garlic, minced
1/2 cup sliced, pitted black olives
1 tablespoon capers
1/2 cup golden raisins
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Cayenne pepper to taste
Salt to taste
4 tablespoons tomato paste
1/2 cup toasted pine nuts
Cooked white or yellow rice

Steps:

  • Mix the turkey with the sherry and set aside.
  • Heat oil in a large, heavy skillet. Add onion and green pepper and saute until lightly browned. Add the chili pepper and garlic. Saute a minute longer, then stir in the turkey.
  • Saute the turkey, stirring for five minutes or so, until it has uniformly crumbled and has lost its color. Stir in the olives, capers, raisins, cumin, oregano, cayenne pepper and salt to taste.
  • Simmer for 30 minutes, stirring from time to time. Stir in the tomato paste and simmer for 15 minutes longer. Sprinkle with pine nuts and serve with rice.

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