Leftover Makeover: Turkey and Veggie Hash
Transform Thanksgiving leftovers into a delicious and hearty turkey and veggie hash.
10 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 2 cups leftover roasted turkey, shredded
- 2 cups leftover roasted potatoes, diced
- 1 cup leftover roasted vegetables (carrots, Brussels sprouts, etc.), chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 4 eggs (optional)
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
Add minced garlic and cook for another 30 seconds until fragrant.
Stir in the diced leftover potatoes and chopped vegetables. Cook for 5-7 minutes, stirring occasionally, until they start to crisp.
Add the shredded turkey, thyme, smoked paprika, salt, and black pepper. Mix well and cook for another 5 minutes until everything is heated through.
If using eggs, create small wells in the hash and crack an egg into each. Cover the skillet and cook for 3-5 minutes until the eggs are done to your liking.
Garnish with fresh parsley and serve hot.
Chef's Tips
- Crispy Texture: Press the hash down lightly with a spatula to help it crisp up.
- Variations: Add cheese like cheddar or feta for extra flavor.
- Spice It Up: Add a pinch of red pepper flakes for some heat.
- Breakfast Option: Serve with toast or avocado for a hearty breakfast.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
