Turkey Hash
Flavorful turkey hash with peppers and onions makes a wonderful breakfast the day after Thanksgiving and helps you use up the leftovers.
Servings 4 servings
Calories 399kcal
Ingredients
- 4 bacon slices
- 1 medium onion chopped (6 oz)
- 1 lb. frozen bell pepper strips thawed in the microwave and well-drained*
- 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon fine salt)
- 1 tablespoon minced garlic (6 cloves)
- 1 ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- Pinch cayenne pepper
- 3 cups cooked turkey breast diced (16 oz)
- 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. Transfer the bacon to a plate lined with paper towels. Crumble and set aside.
- Reserve 2 tablespoons of the bacon's rendered fat in the skillet. Use about a teaspoon more to grease a nonstick skillet where 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, about two minutes. Turn the heat off but leave the skillet on the burner. Cover the skillet with a lid or with foil to keep the hash warm while you fry the eggs.
- Divide the hash 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.
Video
Notes
*It's fine to use fresh bell peppers; I use frozen because it's convenient.
Nutrition
Serving: 0.25recipe | Calories: 399kcal | Carbohydrates: 13g | Protein: 45g | Fat: 18g | Saturated Fat: 6g | Sodium: 594mg | Fiber: 3g | Sugar: 7g