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Home » Breakfast Recipes » Turkey Hash

Turkey Hash

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated May 9, 2025
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5 from 1 vote

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This flavorful turkey hash helps you use up turkey leftovers after Thanksgiving. It's ready in 30 minutes, and when you top it with a fried egg, it makes a hearty and filling breakfast.

Turkey hash is topped with a fried egg.

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

The ingredients needed to make a turkey hash.

See the recipe card for exact measurements. Here are my comments on the ingredients.

  • 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. I typically use yellow onions, but it's fine to use other onion varieties, including white and red onions.
  • 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:

  • 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

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

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.

Crumbling bacon.

Cook vegetables and spices in the rendered bacon fat, then add the leftover turkey. Keep the dish warm while you fry the eggs.

The turkey meat was mixed in.

Divide the hash between plates, top it with crumbled bacon and eggs, and serve.

The hash is served.

Recipe Tips

  1. 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.
  2. You can use store-bought bacon bits and use olive oil or ghee to cook the hash (since you won't have rendered bacon fat).
  3. How to serve: 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 toasted and buttered almond flour bread.
  4. Storage: 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

Turkey hash is topped with a fried egg.
5 from 1 vote
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Easy 30-Minute Turkey Hash

This flavorful turkey hash makes a wonderful breakfast the day after Thanksgiving and helps you use up those leftovers.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 399kcal
Author: Vered DeLeeuw
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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.
    Crumbling bacon.
  • 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.
    Bacon grease in a cast-iron skillet.
  • 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.
    Cooking onions and peppers.
  • 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.
    The turkey meat was mixed in.
  • 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.
    The hash is served.

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

Serving: 0.25 recipe | Calories: 399 kcal | Carbohydrates: 13 g | Protein: 45 g | Fat: 18 g | Saturated Fat: 6 g | Sodium: 594 mg | Fiber: 3 g | Sugar: 7 g

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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.

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A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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