I’ve never made turkey hash before coming up with this recipe, but I am so glad to now have my newest go-to, post-Thanksgiving treat … or any time of year for that matter. This recipe was inspired in part by a Turkey Hash and Sweet Potato with Turnips recipe from Bon Appetit found here. But, my kids don’t eat sweet potatoes, so I changed this one up a bit.

Turkey Hash is the perfect post-Thanksgiving meal!

Turkey Hash is the perfect post-Thanksgiving meal!

Turkey Hash

Liza Graves
Perfect for your Thanksgiving leftovers or whenever you want a hearty meal that can be used for breakfast, lunch or dinner. Prep time here depends on if you are cooking your own turkey and making your own broth. This recipe assumes a store-bought turkey, so you'll need to adjust your prep and cooking times accordingly if you cook your own bird. Also, portion size is based on a full meal. This serves 6 adults with the corn cakes. Add hot sauce for total pleasure. But, this is also a great side for 10-12.
5 from 1 vote
Course A main or side dish
Cuisine American, Southern
Servings 6
Calories 252 kcal

Ingredients
  

  • 2 cups shredded turkey
  • 4 cups chicken or turkey broth
  • 2 pounds Yukon Gold potatoes
  • 1/4 stick of butter
  • 1 large yellow onion diced
  • 1/2 pound turnips diced
  • 4 oz of baby bella mushrooms
  • 1 T of chopped fresh tarragon
  • 1/4 tsp granulated garlic
  • 1/4 tsp dried thyme
  • 1/4 cup heavy whipping cream
  • 1 egg yolk
  • salt and pepper to taste

Instructions
 

  • Cook your turkey, or buy your turkey. Reserve 2 cups of shredded meat. If you cook it, reserve juices and add 4 cups of chicken broth and turkey bones to make a rich turkey stock. It's absolutely FINE to use boxed chicken broth if you don't want to make this stock.
  • Cut potatoes lengthwise, like french fries. Add salt to taste (I add a lot of salt here, but my broth is homemade with no added sodium. Adjust your salt based on your broth.) Cook them in the 4 cups of broth for approx. 10-12 minutes so they are ALMOST cooked through.
  • As potatoes are cooking, warm butter over medium-high heat in a large skillet and add diced onions. After approx. 4 minutes, add diced turnips and mushrooms. (I also dice my mushrooms to hide them from my kids; it works in this recipe.) Cook until all vegetables are soft, approx. 4 more minutes.
  • Add the "mostly-cooked" potatoes to vegetables with 1 cup of broth and cook for 2-3 minutes. Add the rest of the broth (Yes, this is the broth your potatoes were just cooking in! We are using up leftovers, not creating more!)
  • Add your 2 cups of shredded turkey and mix. Add 1T fresh chopped tarragon and 1/4 tsp of both thyme and granulated garlic.
  • In a separate small bowl, combine 1 egg yolk and 1/4 cup of heavy whipping cream. (As an added note, for a breakfast dish you can add lots of eggs here...maybe 6 with an additional 1/4 cup of milk to make the dish more "breakfasty")
  • Add cream/yolk mixture to the turkey hash and cook for 1-2 minutes.
  • Salt and pepper to taste.

Notes

So, you don't have any leftover turkey but you want to make this, or turkey soup? No need to fuss over the turkey. Here is one of my best turkey tips EVER: Buy a frozen turkey breast and put it in your sink to thaw throughout dinner. Before going to bed, take the plastic off and try to pry the inner bag out. It may take some hot water. Then, place that turkey in a roasting pan, covered (you can use aluminum foil, tightly sealed. It okay that it will still be 98% frozen. Then, place it in a 250-degree oven for about 10 hours (overnight). Take it out, check the temp (180 is where it needs to be) and voila, your turkey is ready. This is a great way to get turkey for soups, sandwiches, some turkey salad... or today's Turkey Hash!

Nutrition

Serving: 1servingCalories: 252kcalCarbohydrates: 36gProtein: 13gFat: 7gSaturated Fat: 3gCholesterol: 70mgSodium: 657mgPotassium: 1085mgFiber: 5gSugar: 6gVitamin A: 257IUVitamin C: 52mgCalcium: 77mgIron: 3mg
Keyword turkey, Thanksgiving
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