Leftover Turkey Hash Recipe
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!
Servings 4 servings
- 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.
Calories: 365kcal | Carbohydrates: 41g | Protein: 16g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 707mg | Potassium: 1087mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2982IU | Vitamin C: 129mg | Calcium: 63mg | Iron: 3mg