|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||7%|
|Total Sugars 2g|
|Vitamin C 20mg||101%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
An excellent way to use leftover turkey from Thanksgiving or other holiday dinners, this hearty hash is both delicious and quick. It incorporates the cooked turkey with leftover diced potatoes and other vegetables to create a satisfying meal that ensures no food goes to waste.
A hash is any dish that includes chopped meat, potatoes, and onions. It's typically fried in a skillet, creating a one-dish meal that is infinitely customizable to whatever you have around at the moment. This turkey hash recipe follows that resourceful formula, featuring diced turkey, onions, and potatoes along with celery, bell pepper, and parsley. It's made even more delicious with turkey gravy and will quickly use up any leftovers from your big holiday meals.
In the true spirit of a hash, all sorts of things can be tossed into this savory dish. For instance, you can replace the red bell pepper diced pimientos, add mushrooms, carrots, peas, or corn, or toss in chopped rutabaga if you like. If you have ham or bacon on hand, add those as well. All you really need to complete the meal is some bread; homemade bread is a fantastic option, though any rustic bread from the bakery will work out great, too.
4 to 6 tablespoons unsalted butter, divided
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green bell pepper
2 to 3 tablespoons chopped red bell pepper
2 cups diced cooked potatoes
1 1/2 cups chopped cooked turkey
1 cup turkey gravy
1 tablespoon chopped fresh parsley
Salt, to taste
Freshly ground black pepper, to taste
Gather the ingredients.
Place a large skillet over medium heat. Add 4 tablespoons of butter.
When the butter is hot, add the celery, onion and the red and green bell pepper. Cook until the vegetables are tender and the onions are translucent, stirring frequently.
Add the diced potatoes along with the remaining 2 tablespoons of butter. Cook for about 5 to 10 minutes, or until the potatoes are lightly browned.
Add the chopped turkey, gravy and parsley. Sprinkle with salt and freshly ground black pepper.
Taste and adjust the seasonings.
Simmer the mixture, stirring frequently, for about 15 to 20 minutes.
Serve and enjoy!
- The recipe is really quite versatile. Make it with or without the bell pepper or add sliced mushrooms, along with the celery and onion.
- If you have lots of leftover vegetables along with the turkey, dice them and use some in the hash.
- Carrots, rutabaga, peas or corn would be great additions, or add some finely chopped ham or bacon for a smoky flavor.