With potato, onion, red bell pepper, and leftover turkey (or chicken) this nutritious and flavorful Leftover Turkey Hash Recipe is quick and easy to make and perfect for any meal!
I hope everyone had a wonderful Thanksgiving, spending time with loved ones, eating their fill of good food, and being thankful for life’s blessings, big and small.
And now, Happy Black Friday, all!
If you’re not familiar with it, Black Friday is not nearly as grim as it sounds. In the U.S., this refers to the Friday after Thanksgiving. It’s the busiest shopping day of the year, and most retailers have extended hours and sales galore.
There is much speculation as to where its name comes from.
One explanation is that it puts retailers in the black, profit-wise.
Or bargain shoppers act so unruly that their behavior besmudges them.
Or a well-loved retail worker named Black (who incidentally always wore a black suit) died one year on the Friday after Thanksgiving.
Whether you’re shopping today or not, odds are that you have leftover turkey to use! That’s where this quick, easy, and delicious Leftover Turkey Hash Recipe comes in. Serve it for breakfast, lunch, or dinner, and for something really special, plate it up with a fried egg on top.
Turkey Hash Recipe
Most of us can agree, one of the best things about Thanksgiving dinner is the leftovers! If you want to transform turkey into something completely different, this Turkey Hash is the way to go.
Potato, onion, red bell pepper, and garlic combine for a nutritious meal. Leftover turkey is an easy way to add protein. And fresh thyme, sweet paprika, and a touch of cayenne pepper pack a punch of savory flavor.
And the best part is, this meal is great for breakfast, lunch, or dinner! For breakfast, serve it topped with a fried egg. For lunch or dinner, serve it with rice or steamed broccoli.
It’s an easy recipe that’s sure to be one of your favorite new ways to use leftover turkey!
Pro Tip: If you don’t have leftover turkey or chicken on hand, you can use a store-bought rotisserie chicken to make this recipe.
More Delicious Ways to Use Leftover Turkey:
- Low Carb Indian Chicken Korma with Rotisserie Chicken (or Leftover Turkey)
- Leftover Turkey Tortilla Soup
- Easy Leftover Turkey, Mushroom, and Brie Puff Pastries
- Turkey Cranberry Pesto Panini
- Cheesy Leftover Turkey or Chicken Jalapeno Popper Casserole (Low Carb; Gluten Free)
- Turkey Pot Pie
- 15-Minute Turkey Stroganoff with Fresh Rosemary
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Leftover Turkey Hash Recipe
- 2 tablespoons butter
- 2 tablespoon avocado oil
- 1 1/2 pounds potatoes about 3 medium, cleaned and cubed
- 2 medium onions diced
- 2 medium red bell peppers chopped
- 4 cloves garlic minced
- 2 teaspoons minced fresh thyme
- 1 teaspoon salt
- 3/4 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper optional; more or less to taste
- 1/4 teaspoon black pepper
- 2 cups cooked turkey chopped
- 2 tablespoons lemon juice
- 1/2 cup minced fresh parsley
- Heat the butter and oil in a large skillet over medium-high heat. Add the potato and cook 7 minutes, stirring occasionally.
- Add the onion and red bell pepper to the skillet with the potato, and cook until all the veggies are tender, about 7 to 10 minutes, stirring occasionally.
- Add the garlic, thyme, salt, paprika, cayenne pepper, and black pepper and cook 1 minute, stirring constantly.
- Stir in the turkey and lemon juice and use a wooden spoon to scrape up any brown bits that have formed on the bottom. Cook until warm throughout, about 2 minutes.
- Turn off the heat, stir in the parsley, and serve.
- Recipe was inspired by and adapted from my recipe for Baked Egg Skillet with Vegetable Hash and Ina Garten’s recipe for Basil Chicken Hash.
- Chicken also works great in this recipe! And if you don’t have cooked turkey or chicken on hand, you can use 1 pound of chicken breast; trim any fat, cube it, then sauté it in a little olive oil until it’s cooked, and proceed with the rest of the recipe. Alternatively, you can use a store-bought rotisserie chicken.
This post was first published on An Edible Mosaic on November 25, 2011. I updated it with more information on November 27, 2020.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!