Turkey Hash

Turkey Hash

Flavorful turkey hash makes a wonderful breakfast the day after Thanksgiving. For a low carb option, use cauliflower instead of potatoes.
Course Breakfast
Cuisine American
Keyword eggs, hash, turkey
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 265kcal
Author Vered DeLeeuw


  • 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 kosher salt
  • 1 tablespoon minced garlic
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1 cup cooked turkey, diced (5 oz)
  • 1 teaspoon olive oil
  • 4 large eggs
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt


  • 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.


Nutrition info for the low carb option (cauliflower instead of potatoes):
Calories 235; fat 13g; saturated fat 3g; carbs 10g; sugars 5g; sodium 459mg; fiber 3g; protein 19g.


Calories: 265kcal | Carbohydrates: 18g | Protein: 19g | Fat: 13g | Saturated Fat: 3g | Sodium: 442mg | Fiber: 3g | Sugar: 4g