Leftover Turkey Hash
Potatoes, leftover turkey, and eggs cooked in a skillet. This is an easy and quick way to make another meal with what’s left from Thanksgiving.
Servings 4 servings
Calories 316kcal
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.
Nutrition
Serving: 1/4 of the recipe | Calories: 316kcal | Carbohydrates: 23g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 233mg | Sodium: 579mg | Potassium: 743mg | Fiber: 3g | Sugar: 2g | Vitamin A: 392IU | Vitamin C: 24mg | Calcium: 56mg | Iron: 3mg