Flavorful turkey hash makes a wonderful breakfast the day after Thanksgiving. For a low carb option, use cauliflower instead of potatoes.
The week after Thanksgiving used to be a challenge. Faced with piles of leftover turkey meat in the fridge, I was often at a loss. Luckily, over the years I’ve developed a good selection of leftover turkey recipes. This is one of them.
In fact, this well seasoned, flavorful turkey hash is one of my favorite ways to use up leftover turkey after Thanksgiving. It’s delicious, filling, and decadent – the perfect holiday breakfast!
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty breakfast. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Butter is another tasty option.
Veggies: Onion, bell pepper, potatoes or cauliflower.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work.
Spices: Paprika and cumin. Make sure they are fresh! A stale spice can easily ruin a dish.
Cooked turkey: Dark or white meat. Remember to remove the skin – its texture won’t be good in this recipe.
Eggs: I use large eggs in almost all of my recipes, this one included.
How to make turkey hash
It’s so easy. Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Cook onions, peppers, and potatoes (or cauliflower florets) in olive oil.
2. Add garlic and spices, then add your leftover turkey.
3. Cook just a few minutes to heat through. Top with fried eggs, and serve!
How to serve it
It’s excellent all by itself! But sometimes I serve it with almond flour cheese biscuits on the side. It’s also good with cheese muffins or with toasted and buttered almond flour bread.
How to make it low-carb
I use potatoes in this recipe. But to lower the carb count, you can certainly replace the potatoes with cauliflower. Nutrition info for both options is provided below. You can also use sweet potatoes instead of white potatoes.
Like all hash recipes, this is a flexible, forgiving recipe that allows you to use whatever leftovers and ingredients you happen to have on hand. So feel free to experiment!
What about leftovers?
Most leftovers, when properly refrigerated in a shallow airtight container, keep for 3-4 days. But since we’re using leftover meat to cook this recipe, leftovers of this turkey hash could potentially spoil faster.
To be safe, I never keep them for longer than a day. So if I make some on Friday and have leftovers, I make sure to finish them all up by Saturday.
More tasty leftover turkey recipes
I love Thanksgiving. But just as much as I love the holiday itself, I love the week that follows, when I get to be creative about using up the leftovers!
A couple of other tasty (and non-breakfast) options for leftover turkey recipes that I make almost every year include turkey chili and turkey curry.
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Turkey Hash
INGREDIENTS
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 lb. red potatoes, diced (or diced cauliflower florets for a low carb option)
- 1 teaspoon Diamond Crystal kosher salt
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 cup cooked turkey, diced (5 oz)
For the eggs:
- 1 teaspoon olive oil
- 4 large eggs
- 1/2 teaspoon black pepper
- 1/4 teaspoon Diamond Crystal kosher salt
INSTRUCTIONS
- Heat 2 tablespoons olive oil in a large skillet over medium heat, about 2 minutes.
- Add the onions, peppers, potatoes (or cauliflower) and 1 teaspoon kosher salt.
- Cook, stirring occasionally, until tender and golden-brown, 5-7 minutes.
- Add the garlic, paprika and cumin. Cook, stirring, 1 minute.
- Add the turkey and cook, stirring occasionally, until heated through, about 3 minutes.
- 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.
- Divide the turkey hash and the eggs between plates. Season both with black pepper, and season the eggs with the remaining 1/4 teaspoon of kosher salt. Serve immediately.
NOTES
Calories 235; fat 13g; saturated fat 3g; carbs 10g; sugars 5g; sodium 459mg; fiber 3g; protein 19g.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.