This flavorful turkey hash makes a wonderful breakfast the day after Thanksgiving and helps you use up those leftovers.

Scale

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

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.

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.