It’s utterly delightful how the leftovers from a holiday feast can easily turn into a delectable breakfast the next morning! As a multi-tasking mom who looks for ways to simplify mornings, I am in love with this Easy 30-Minute Turkey Hash. It’s exactly what you need for those post-Thanksgiving mornings when you want a break from containers of turkey.
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Reason why this turkey hash will impress you
I assure you this turkey hash is not just a leftover recipe, but rather a complete breakfast revolution packed in a skillet! The smoky and savory turkey blended with bacon and topped with a perfectly runny egg makes for a protein-packed breakfast that leaves you feeling full till lunch. Not to forget, everything can be prepared in 30 minutes, making this dish achievable even during busy weekday mornings.
For people like me, who care equally about nutrition and taste, this turkey hash brings balance through simple ingredients. The seasoning blends of smoky paprika and a touch of cumin elevate the flavor and compliment the bell pepper and turkey beautifully. If you’re looking for other protein-rich breakfast options, my beef breakfast sausage recipe is another fantastic morning meal that’s worth trying!
Materials Required:
Now, I will list all the items required before the actual cooking can begin.
- ⅛ teaspoon pepper
- 4 bacon slices
- 1 onion halved (6OZ)
- ½ teaspoon of salt
- 1 tbsp minced garlic (6 cloves)
- 1 pound thawed frozen bell pepper strips
- 1½ smoked paprika
- ¼ ground cumin
- 3 cups diced cooked turkey breast (16 oz)
- 4 large eggs
- Cayenne pepper to taste.
Let’s Work some Turkey Hash Wonders!
I will list out the process is very simplified. A novice who has never cooked before will also be able to accomplish this:
Step 1: Get the Bacon Ready
Place the sliced bacon in a large cast iron skillet set to medium heat. Cook the strips and rotate them regularly until they become crispy. This will be around 10 minutes or so. Afterwards, switch off the heat, and put the bacon on a paper towel-lined plate. Once it is cool enough to handle, break the bacon into pieces and put it aside.
This is where the magic happens – save 2 tablespoons of the crispy bacon fat from your skillet. That golden liquid will lend hearty flavor to your hash! Also set aside roughly one teaspoon of the fat for greasing a nonstick skillet, which will be used to fry the eggs later.
Step 2: Sauté the Veggies
Pour the reserved bacon fat into a cast iron skillet and heat to medium temperature. Put in the diced onions, bell peppers, added salt, and cook while regularly stirring until the onions are golden brown. This usually takes around 5-7 minutes.
Next mix in the chopped garlic, smoked paprika, cayenne, and cumin. These aromatics need constant stirring for just 30 seconds and they will be perfect. Your home is going to smell delightful! Trust me!
Step 3: Add the Turkey
Now the most important ingredient – the turkey. Add in the diced turkey meat, mixing well, and cook for about 2 minutes so it can infuse with all the savory spices and veggies.
After the turkey has been heated, turn the heat off, but leave the skillet on the burner. Cover it with a lid or with foil to trap heat while you get the eggs ready.
Step 4: Fry the Eggs & Serve
Using your second skillet, which has been prepped with a bit of bacon grease, fry the eggs to your desired doneness. Personally, for this dish, I prefer them sunny-side up – the way the yolk creates a rich sauce when it bursts over the hash is simply divine!
I like to serve the dish by putting an even amount of hash on four plates. On top of the hash, I sprinkle bacon crumbles and then crown each portion with a perfectly fried egg. For the best taste and visual appeal, I season the eggs with salt, pepper, red pepper flakes, and dried parsley.
My Turkey Hash Journey
This was my very first attempt at this turkey hash following a particularly hectic Thanksgiving. We had a mountain of leftover turkey and my family was giving me that “anything but turkey sandwiches” look. I was struggling to find inspiration so turned to both my fridge and pantry and just started pulling out whatever I could find – some bacon, a few bell peppers which were on their last legs, and the regular onions as well as garlic.
What began as an experiment in the kitchen turned into a favorite for the whole family. My children who are notorious for being picky eaters when it comes to “leftovers” were practically polishing off the food. It was great to see that they were excited because this meant we had leftover turkey. Now they know this breakfast turkey hash is bound to make an entry the next morning.
Helpful Tips for Perfect Turkey Hash
- Bacon is a must: This dish is enhanced by the wonderful flavor brought forth by the bacon fat. For those who are looking to eat healthier, you can skim some of the fat and replace it with olive oil.
- Pre-cut ingredients: Save yourself time in the morning and cut the onions, turkey, and garlic the night before. Simply store them in different containers in the fridge.
- Make it your own: This dish is great for using up leftovers! Feel free to throw in any leftover roasted or sweet potatoes, or even stuffing.
- Herb it up: New spices like thyme, rosemary, and sage can enhance the hash’s smell wonderfully. Just add them before serving!
- Don’t rush the onions: Sautéing the onions for 5-7 minutes is vital for building flavor. If you can spare some extra time, let them cook until they’re caramelized – you won’t regret it!
Frequently Asked Questions
Can I use turkey deli meat instead of leftover turkey?
Deli turkey can be used in a pinch, but nothing beats the flavor of leftover roast turkey. If using deli turkey, just chop it up and add it to the skillet as instructed. Because deli meat tends to be thinner and fully cooked, you’ll want to be careful not to overcook it so it doesn’t dry out.
In what way can I adjust the recipe for this breakfast hash using leftover turkey to make it vegetarian?
That is a great question! Instead of bacon and turkey, you can use crumbled tempeh or firm tofu. Use tamari or soy sauce for umami and consider using mushrooms for added heartiness.
What do you recommend in terms of storing and reheating the leftovers?
Any leftover hash can be kept in the fridge in an airtight container for up to 3 days. If possible, I recommend storing the hash and eggs separately. For reheating, I suggest heating the hash in a skillet over medium heat until heated through and topping it with a freshly fried egg.
Is it possible to freeze this turkey hash?
Yes, you can freeze the hash part (without the eggs) in a freezer safe container for up to two months. Defrost overnight in the fridge, then heat up in a skillet and add fresh eggs when ready to serve.
More Than Just Breakfast
This turkey hash can be served as breakfast, however, as a hearty protein packed skillet meal, it can also serve as lunch or dinner. It will also suit the needs of busy professionals as a “grab and go” meal.
My favorite aspect of this turkey hash is the way it reinvents simple leftovers into an amazing new dish. It is possible to enjoy balanced meals without throwing away food by being creative with leftovers and using proper seasonings.
This turkey hash recipe can be helpful whenever one has leftover turkey or chicken. With time, this recipe has become my favorite and I am glad to say that it has the potential to become many others’ favorite too. The ease and delight with which this meal can be made is outshined only by the end result – a wonderfully satisfying meal that exceeds expectations.
If you happen to have turkey hash leftovers, grab a cast iron skillet and prepare to make the “best breakfast ever” according to my family. You’ll be pleasantly surprised by the way your taste buds as well your budget react to this dish. For a comparison between turkey and chicken, check out this article: Turkey vs Chicken – Healthline.
Print
Easy 30-Minute Turkey Hash
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: American
Description
Ingredients
4 bacon slices
1 medium onion – chopped; 6 ounces
1 pound frozen bell pepper strips – thawed in the microwave and well-drained
½ teaspoon of salt
1 tablespoon garlic – minced; 6 cloves
1 ½ teaspoon smoked paprika
¼ teaspoon ground cumin
Pinch cayenne pepper
3 cups cooked turkey breast – diced; 16 ounces
4 large eggs
Instructions
- Cook the bacon in a large cast-iron skillet over medium heat, turning often, until crispy, about 10 minutes. Turn the heat off. Using tongs, transfer the bacon to a plate lined with paper towels. When cool enough to handle, crumble the bacon and set it aside.
- Reserve 2 tablespoons of the bacon’s rendered fat in the skillet. Use about a teaspoon more to grease a nonstick skillet, in which you’ll later fry the eggs.
- Heat the cast-iron skillet back on medium heat. Add the onions, bell peppers, and kosher salt. Cook, stirring often, until the onions are golden, 5-7 minutes. Stir in the garlic, paprika, cumin, and cayenne. Cook, stirring, for 30 seconds.
- Stir in the turkey meat. Cook, stirring, for about two minutes. Turn the heat off but leave the skillet on the burner. Cover the skillet with a lid or foil to keep the hash warm. Fry the eggs in the prepared nonstick skillet.
- Divide the hash evenly between four plates. Sprinkle the bacon crumbles on top, then top each plate with an egg. Season the eggs if you wish (I like to use salt, pepper, red pepper flakes, and dried parsley). Serve immediately.
Notes
- It’s fine to use fresh bell peppers. I use frozen because it’s convenient.
- Even if you usually like your bacon chewy, for this recipe, you’ll want to cook it until it’s crispy because you want to crumble it and sprinkle it over the hash.
- You can use pre-cooked bacon and cook the hash in butter, ghee, or olive oil.
- Most leftovers, when properly refrigerated in a shallow airtight container, can be kept for 3-4 days. But since we’re using pre-cooked turkey, just to be safe, I never keep the leftovers for longer than a day or two. In any case, you can’t really keep the soft-cooked eggs. So my recommendation is to only make as much as you can eat right away.
Nutrition
- Serving Size: 0.25 recipe
- Calories: 399 kcal
- Sugar: 7 g
- Sodium: 594 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 45 g