Welcome to my day-after Thanksgiving table!
When it comes to Thanksgiving, most of us make a huge turkey. We’re then faced with days of leftovers, turkey sandwiches, reheated turkey, turkey with mayo and grapes that we call a “salad” but it really just takes like turkey. . .Here’s a different way to enjoy that leftover turkey the morning after Thanksgiving.
Start with shredded turkey leftover, mix with a few ’round-the-house ingredients like onions that are sautéed, top with a sunny-side up or over easy egg so it melts into the hash and gets creamy and serve with a crusty French bread fresh or toast ’til golden brown and crispy. Easy, I tell you! This recipe is flexible, so don’t sweat the small stuff.
My simple turkey hash is an easy recipe, using mostly what you will (most likely) have if you’ve cooked for your holiday meal. Best of all, you can also make this with chicken or even pork–any time of year.
Here it goes!
Leftover Turkey hash:
Yield: Two servings.
- 1 cup shredded roast turkey (It can be out of the refrigerator, but it needs to be fully cooked the night before. You can use white or dark meat or a combination.)
- 2 leftover baked potatoes, broken into 1″ pieces
- 1 cup chopped onions (I suggest Vidalia onions, they’re a little sweeter.)
- 3 cloves garlic, minced
- 1 teaspoon herbes de Provence
- 2 Tbsp Italian parsley, plus more for garnish, all chopped
- 2 eggs
- 1 loaf of Country French bread
- 1 – 2 Tbsp of unsalted butter
- olive oil for the pan and for the French bread if toasting.
- Canola oil
- salt and pepper
**This is where you can get creative using what you have. If you have leftover honey carrots or roasted mushrooms, you can throw those in for texture. Maybe you have green salsa and some hot peppers–you can make a spicy turkey hash. Or maybe some Calypso sauce and spicy jerk rub would make a terrific Jamaican Jerk hash. There’s really no limit, so get creative! It will be good, I trust you!
In a medium frying pan, heat about one tablespoon of olive oil on medium-high heat. Add a tablespoon of butter and melt. Add the leftover baking potatoes and cook, moving around occasionally, about 15 minutes until slightly browned.
Move the potatoes to the side and add the onions and garlic in the middle, cooking until the onions are translucent–about five minutes. Add the extra tablespoon of butter if the onions look dry.
Add the herbes de Provence and the parsley and cook 1 minute more. Add the turkey and cook about seven minutes, until everything blends together.
In a separate small pan, heat a Tablespoon of canola oil over medium high heat. carefully drop the eggs on opposite sides of the pan (you can also do these one at a time and crack the eggs in ramekins first) and cook to your liking. (I go for over easy or sunny side up here, but if you don’t like your eggs runny, you can just do a fried egg cooked through.)
To plate: start with two dishes and put a small heaping mountain of the turkey hash on each. Put the egg on top of the hash and serve with fresh or toasted country French bread.
Eat immediately and enjoy!
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