Turkey Hash

turkey hash

This well-seasoned, flavorful turkey hash is one of my favorite ways to use up leftover turkey.

Turkey Hash
Prep and Cool time
Cook time
Total time
Recipe type: Breakfast, Gluten-Free, Primal/Paleo
Yield: 4 servings
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • ½ lb. red potatoes, diced
  • 1 teaspoon kosher salt
  • 1 tablespoon minced garlic
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • 1 cup (5 oz) cooked turkey, diced
  • 1 teaspoon olive oil
  • 4 large eggs
  • ½ teaspoon black pepper
  • ¼ teaspoon kosher salt
  1. Heat 2 tablespoons olive oil in a large skillet over medium heat, about 2 minutes.
  2. Add the onions, peppers, potatoes and 1 teaspoon kosher salt.
  3. Cook, stirring occasionally, until tender and golden-brown, 5-7 minutes.
  4. Add the garlic, paprika and cumin. Cook, stirring, 1 minute.
  5. Add the turkey and cook, stirring occasionally, until heated through, about 3 minutes.
  6. Meanwhile, heat a large nonstick skillet over medium heat. Brush with 1 teaspoon olive oil. Add the eggs and fry 3-5 minutes, or until they are as done as you want them.
  7. Divide the turkey hash and the eggs between plates. Season both with black pepper, and season the eggs with the remaining ¼ teaspoon of kosher salt. Serve immediately.
Nutrition Per Serving
Calories: 279; Fat: 15g; Carbohydrates: 16g; Sugar: 0g; Sodium: 441mg; Fiber: 2g; Protein: 19g

Turkey Hash

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