Leftover Turkey Hash
By Katie Workman, The Mom 100
About this Dish
“The best hash is well chopped and blended, crispy on the top and the bottom, and tender in the middle. See below for instructions on how to get that perfect turkey hash!” – Katie Workman, The Mom 100
Pro Tip: This Leftover Turkey Hash recipe takes advantage of leftover turkey. It’s so flexible that you can also work some of those other delicious holiday leftovers into the mix! If you happen to have leftover roasted potatoes (sweet or white), use those instead of cooking the potatoes in the pot at the beginning of the recipe. If you have leftover roasted vegetables, then you can add those and skip the sautéing of the onion, celery, peppers and garlic.
Looking for more ways like Leftover Turkey Hash to make the most out of your extra turkey? Check out these delicious ideas!
Ingredients
2 c diced potatoes
3 tbsp olive or vegetable oil
1/2 c chopped onion
1/2 c diced celery
1/4 c chopped bell pepper
1 tsp minced garlic
Kosher salt and freshly ground pepper, to taste
3 c diced cooked turkey
1/4 c chopped fresh flat-leaf parsley, plus more for sprinkling
3 tbsp heavy cream (optional)
2 tsp Worcestershire sauce
Hot sauce to serve
Directions
Preheat the oven to 450°F.
Bring a medium pot of salted water to a boil. Add the potatoes and cook for about 8 to 10 minutes, until the potatoes are just tender. Drain and let cool in the colander.
Heat the oil in a large skillet, over medium heat. Add the onions, celery, bell peppers and garlic. Season with salt and pepper, and cook, stirring occasionally for 8 minutes until the vegetables start to lightly brown. Add turkey, parsley, cream (if using) and Worcestershire sauce. Stir until everything is well blended. Let cook, without stirring for about 4 minutes until the bottom is starting to brown up nicely. Transfer the pan, uncovered, to the oven and bake for 7 to 9 minutes until the top is crispy. If the top isn’t getting as browned as you like, slide the pan under the broiler for a minute or two to crisp up even more.
Sprinkle with a bit more chopped parsley, and serve hot from the pan, with a fried egg or two and some hot sauce if you like!
