📝 About This Recipe
Transform your holiday leftovers into a rustic, soulful breakfast masterpiece that rivals the main event. This savory hash features tender morsels of roasted turkey tossed with buttery Yukon Gold potatoes, aromatic herbs, and a hint of smoky heat. It is the ultimate comfort food, striking the perfect balance between a crunchy, caramelized crust and a rich, melt-in-your-mouth interior.
🥗 Ingredients
The Hash Base
- 3 cups Cooked Turkey (diced into 1/2-inch cubes, mixture of white and dark meat)
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 2 tablespoons Unsalted Butter (divided)
- 2 tablespoons Extra Virgin Olive Oil
Aromatics and Seasoning
- 1 medium Yellow Onion (finely diced)
- 1 large Red Bell Pepper (seeded and diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Sage (finely chopped)
- 2 teaspoons Fresh Thyme (leaves removed from stems)
- 1/2 teaspoon Smoked Paprika
- 1 tablespoon Worcestershire Sauce
- 1 to taste Kosher Salt and Black Pepper
For Serving
- 4 pieces Large Eggs (fried or poached to your preference)
- 2 tablespoons Fresh Parsley (chopped for garnish)
- 1 dash Hot Sauce (optional for serving)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot of cold, salted water. Bring to a boil and cook for 5-7 minutes until just tender but still holding their shape. Drain well and pat dry with paper towels to ensure maximum crispiness.
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2
Heat a large (12-inch) cast-iron skillet or heavy-bottomed non-stick pan over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter.
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3
Add the par-boiled potatoes to the skillet in a single layer. Let them cook undisturbed for 4-5 minutes until the bottoms are golden brown and crisp.
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4
Toss the potatoes and move them to the edges of the pan. Add the remaining tablespoon of oil and butter to the center.
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5
Stir in the diced onion and red bell pepper. Sauté for 3-4 minutes until the vegetables are softened and starting to brown.
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6
Add the minced garlic, fresh sage, thyme, and smoked paprika. Stir constantly for 1 minute until the herbs are fragrant and the oil is vibrant.
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7
Incorporate the diced turkey into the pan. Stir well to combine all ingredients, then use a spatula to press the mixture down firmly into the skillet.
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8
Drizzle the Worcestershire sauce over the top. Cook undisturbed for another 5 minutes, allowing the turkey and potatoes to develop a deep, savory crust.
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9
Flip the hash in sections. If the pan seems dry, you may add a splash of turkey stock or another teaspoon of butter. Cook for an additional 3-5 minutes.
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10
Season generously with kosher salt and freshly cracked black pepper. Taste and adjust seasoning as needed.
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11
While the hash finishes, fry or poach your eggs in a separate small skillet until the whites are set but the yolks remain runny.
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12
Divide the hot hash among four plates. Top each portion with a cooked egg, sprinkle with fresh parsley, and serve immediately with a dash of hot sauce if desired.
💡 Chef's Tips
For the best texture, use a cast-iron skillet; its superior heat retention creates a much better crust than stainless steel. Don't skip par-boiling the potatoes; it ensures the insides are fluffy while the outsides get shatteringly crisp. If you have leftover gravy, drizzle a spoonful over the finished hash for an extra layer of decadence. Avoid over-stirring once the turkey is in the pan; the 'sear' is where all the flavor lives. If you don't have Yukon Golds, Russet potatoes work well but will be slightly more crumbly.
🍽️ Serving Suggestions
Serve with a side of buttered sourdough toast to soak up the runny egg yolks. Pair with a spicy Bloody Mary or a crisp Mimosa for a complete brunch experience. A dollop of cranberry sauce on the side adds a bright, acidic pop that cuts through the richness. Accompany with a simple arugula salad dressed in lemon vinaigrette to balance the savory flavors. Offer a variety of hot sauces, from vinegary Tabasco to smoky Chipotle, for guests to customize their heat.