This flavorful turkey hash helps you use up turkey leftovers after Thanksgiving. It's ready in just 30 minutes, 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, I was often at a loss. Over the years, I've developed a good selection of leftover turkey recipes. This well-seasoned turkey hash is one of them. It's delicious, filling, and decadent - the perfect holiday breakfast!
Ingredients
Here's an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.
- Bacon: You'll crisp it up in a skillet, then use the rendered fat to fry the hash.
- Veggies: Onions, garlic, and bell peppers. I often use frozen sliced peppers for convenience.
- To season: Kosher salt, smoked paprika, cumin, and cayenne pepper. These spices add flavor and warmth.
- Turkey: The star of the show! I usually use pre-cooked diced turkey breast, but it's fine to use dark meat. Either way, remove the skin. Its texture won't work in this recipe.
- Eggs: I fry them separately, then use them to top the hash.
Variations
Like all hash recipes, this is a flexible recipe that allows you to use what you have on hand, so feel free to experiment! A few ideas:
- You can use cooked chicken instead of turkey.
- Season the dish with a generous pinch of dried oregano - it's really good.
- Serve it with poached eggs instead of fried.
- 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 hash.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
You'll start by crisping the bacon in a skillet. Then, crumble it and save it for later - you'll sprinkle it on top of the finished dish.
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.
Recipe Tip
Even if you usually 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.
Serving Suggestions
This turkey hash is delicious all by itself! But sometimes, I serve it with cheese biscuits on the side. It's also good with cheese muffins or with toasted and buttered almond flour bread.
Recipe FAQs
Yes. If you do, simply use olive oil or ghee to cook the hash (since you won't have rendered bacon fat).
Yes! I typically use yellow onion in this recipe, but it's fine to use other onion varieties, including white and red onions.
While many hash recipes include potatoes, I find them unnecessary. This hash is incredibly rich and flavorful, and it contains no potatoes.
Most leftovers, when properly refrigerated in a shallow airtight container, can be kept for 3-4 days. But since we’re using pre-cooked turkey in this recipe, just to be safe, I never keep the leftovers for longer than a day or two. And since you can't really keep the soft-cooked eggs, my recommendation is to only make as much as you can eat right away.
Recipe Card
Easy 30-Minute Turkey Hash
Video
Ingredients
- 4 bacon slices
- 1 medium onion - chopped; 6 ounces
- 1 pound frozen bell pepper strips - thawed in the microwave and well-drained
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- 1 tablespoon garlic - minced; 6 cloves
- 1 ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- Pinch cayenne pepper
- 3 cups cooked turkey breast - diced; 16 ounces
- 4 large eggs
Instructions
- 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, in which 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 foil to keep the hash warm. Fry the eggs in the prepared nonstick skillet.
- Divide the hash evenly 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.
Notes
- It's fine to use fresh bell peppers. I use frozen because it's convenient.
- Even if you usually 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.
- You can use pre-cooked bacon and cook the hash in butter, ghee, or olive oil.
- Most leftovers, when properly refrigerated in a shallow airtight container, can be kept for 3-4 days. But since we’re using pre-cooked turkey, 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.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
