Holiday Turkey Hash Recipe

Holiday Turkey Hash

Serves 4

Classic hash was created as a way to use up dinner leftovers, so we've taken what's left from our Thanksgiving table to create this holiday version.


  • 4 slices bacon, cut into 1/2-inch lengths
  • 2 tablespoons extra virgin olive oil
  • 1 large russet potato, peeled, 1/2-inch diced (about 1 1/2 cups)
  • 1 large sweet potato, peeled, 1/2-inch diced (about 1 1/2 cups)
  • 1 yellow onion, 1/2-inch chopped
  • 1 red bell pepper, 1/2-inch chopped
  • 1 cup cooked, coarsely chopped Brussels sprouts
  • 2 cups cooked 1/2-inch diced turkey
  • 1 clove garlic, minced
  • 1 tablespoon red wine vinegar, plus more to taste
  • Kosher salt, to taste
  • Pepper, to taste
  • 4 large eggs, poached or fried
  • 1 green onion, thinly sliced


  1. Heat a large, deep skillet over medium heat. Add bacon and cook until crisp, stirring occasionally. Remove from heat. Drain bacon on a paper-towel lined plate. Drain off all but 1 tablespoon bacon fat in pan.
  2. Add 2 tablespoons oil and potatoes to pan and return to medium heat. Cook, stirring occasionally, until potatoes begin to take on some color, about 10 minutes.
  3. Add onion and bell pepper. Continue to cook, stirring occasionally, 5 minutes or until onion is translucent. Stir in garlic. Add 2 tablespoons water, cover and cook 2 minutes or until potatoes are tender.
  4. Uncover; add bacon, turkey, Brussels sprouts, vinegar, salt, and pepper. Cook for a minute or two, stirring often, until hot. Taste and add more salt, pepper or vinegar, as needed.
  5. To serve, spoon hash onto 4 plates. Top each with a warm cooked egg and green onion.
  6. Cook's Tips:
  7. For a hands off preparation, toss potatoes with 1 tablespoon oil. Place on a sheet pan and roast at 400°F for 10 minutes. Add onion and bell pepper. Toss and roast an additional 15 minutes. Proceed with step 4.
  8. Poached eggs can be made in advance and kept in a bowl of cold water. Gently lower into a pot of hot water to warm through just before placing on hash.


Amount Per Serving (based on 4 servings)
Calories: 410
Fat: 18 g
Saturated Fat: 4.5 g
Cholesterol: 260 mg
Sodium: 470 mg
Carbohydrates: 30 g
Fiber: 5 g
Sugar: 7 g
Protein: 34 g
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