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.
- 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
- 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.