Leftover turkey hash with potatoes and eggs, cooked in a skillet in about 40 minutes. This is a quick and easy way to make another meal with what's left from Thanksgiving.
Leftover turkey hash with potatoes, onions, and eggs - all cooked in the same pan. It's a great recipe for the day after Thanksgiving or Christmas, especially when there's only a little turkey left, and nobody wants another sandwich.
But if you're still in the mood for a sandwich, make this Turkey and Avocado Sandwich. And if you have even more leftovers, try the Turkey Fried Rice.
This is a true use-your-leftovers recipe! You can use leftover cooked potatoes as well as turkey, which makes the recipe even quicker. You can also add leftover cooked vegetables. Brussels sprouts or peas are my favorite additions, but other vegetables you happen to have work, too.
Prep Time: 15 minutes | Cook Time: 25 minutes | Ingredients: 8 + oil, salt & pepper | Servings: 4 | Difficulty: Easy
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Recipe ingredients
Leftover turkey: You can use leftover dark or white meat. Maybe you have leftovers from a whole turkey, Baked Turkey Legs, or Brined Boneless Turkey Breast. (Yes, you should try those recipes; they are so good!)
- The amount doesn't have to be exact; use a little more or less, depending on what you have. I used 9 oz (250 g), which was about 2 loosely packed cups.
Potatoes: Use all-purpose potatoes. If you have leftover boiled potatoes, dice them, mix them with the seasoning, and crisp them in the pan before adding the turkey. Cook the onion first, so it has time to soften.
You'll also need four large eggs, one onion, and olive oil for frying.
Seasoning: Garlic powder, sweet paprika, salt, and pepper.
Herbs: I often use marjoram with potatoes; I think they go well together. Thyme, oregano, or a little rosemary work, too. I sprinkle the dish with fresh or frozen parsley, but dill, chives, or cilantro are also good. Use what you have.
See the recipe card for detailed instructions and full information on ingredients and quantities.
How to make leftover turkey hash?
Step #1: Cut the potatoes into small dice, about ¼ inch (6 mm), and finely chop the onion. Heat the oil in a large skillet over medium heat. Add the potatoes and onion and mix them with the seasoning.
Step #2: Cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and browned. Add 1-2 tablespoons of water as needed to prevent them from sticking to the bottom of the skillet and to help them soften. Let the water evaporate so the potatoes can brown.
Step #3: Add the shredded turkey and cook for another 2-3 minutes, until heated through. Taste and adjust the seasoning with salt and pepper.
Step #4: Make four wells in the potato mixture. Carefully crack an egg into each well and season lightly. Cover the pan, reduce the heat to medium-low, and cook for 4-5 minutes, or until the eggs are done to your liking. Sprinkle with parsley and serve.
Tips
Leftover meat: You can make this hash with leftover chicken throughout the year or leftover lamb around Easter. Cooked ham works, too.
Leftover vegetables: Add chopped cooked Brussels sprouts, peas, or other cooked vegetables with the turkey so they have time to heat through.
Potatoes: Cut them into small, even pieces so they cook in about 15 minutes. Larger pieces will take longer.
Store and reheat
This hash is best served immediately, especially if you like the egg yolks runny. If you know you'll have extra, set aside some of the potato and turkey mixture before adding the eggs.
Store leftovers in an airtight container in the fridge. Use them within 3-4 days of originally cooking the turkey; making the hash doesn't restart that time.
Reheat the potato and turkey mixture in a skillet with a splash of water, stirring until hot throughout. Add freshly cooked eggs when serving. If storing portions with eggs, reheat until hot throughout; the yolks will become firm.
What to serve with turkey hash?
The turkey hash is a meal on its own, but I like a fresh salad on the side. Try one of these:
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📖 Recipe
Leftover Turkey Hash
Equipment
- Large skillet or nonstick pan with a tight-fitting lid
Ingredients
- 1 lb potatoes peeled and diced
- 1 medium onion finely chopped
- 1 tablespoon olive oil
- ½ teaspoon dried marjoram thyme, or oregano
- ½ teaspoon garlic powder
- ½ teaspoon sweet paprika
- ¾ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 9 oz cooked leftover turkey shredded, about 2 cups loosely packed
- 4 large eggs
- a sprinkle of fine sea salt and ground black pepper to taste
- a small bunch of parsley chopped
Instructions
- Prepare the vegetables: Peel, wash, and dry the potatoes. Cut the potatoes into small dice, about ¼ inch (6 mm). Finely chop the onion.1 lb potatoes + 1 medium onion
- Cook the potatoes: Heat the oil in the skillet over medium heat. Add the potatoes and onion. Sprinkle with the dried herbs, garlic powder, paprika, salt, and pepper, and stir well to coat.1 tablespoon olive oil + potatoes + onions + ½ teaspoon dried marjoram + ½ teaspoon garlic powder + ½ teaspoon sweet paprika + ¾ teaspoon fine sea salt + ¼ teaspoon ground black pepper
- Cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and well browned. If they begin to stick or brown too quickly, add 1-2 tablespoons of water and scrape up any browned bits. Let the water evaporate before adding more so the potatoes can brown.
- Add the turkey: Stir in the shredded turkey and cook for 2-3 minutes, until heated through. Taste and adjust the seasoning with salt and pepper.9 oz cooked leftover turkey
- Add the eggs: Make four wells in the potato mixture. Carefully crack an egg into each well and sprinkle lightly with salt and pepper.4 large eggs + a sprinkle of fine sea salt and ground black pepper
- Cook the eggs: Cover the skillet with the lid, reduce the heat to medium-low, and cook for 4-5 minutes, or until the whites are set and the yolks are cooked to your liking.
- Serve: Sprinkle with chopped parsley and serve immediately.a small bunch of parsley
Notes
- Turkey: Use a little more or less depending on what you have. About 9 oz (250 g) is roughly 2 cups of loosely packed shredded turkey; the volume will vary with the size of the shreds.
- Other meat: Leftover cooked chicken or lamb works well, too. Use turkey after Thanksgiving or Christmas, chicken throughout the year, or lamb after Easter.
- Herbs: Replace the parsley with dill, chives, or cilantro if you prefer.
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