0 from 6 votes
Turkey Hash
This easy turkey hash recipe uses leftover turkey breast, sweet potatoes, bell peppers and a kicky spice blend for a delicious turkey hash that's great for breakfast with an egg or a quick and easy dinner.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 38229 kcal
Course:
Main Course , Breakfast
Cuisine:
American
Ingredients
- 2 large sweet potatoes peeled and diced into ½" dice
- 2-4 slices Bacon
- 1 pound turkey breast meat
- 1 green bell pepper chopped into ½" dice
- 1 red bell pepper chopped into ½" dice
- 1 medium onion chopped into ½" dice
- 1 tablespoon creole seasoning
- 1 tablespoon olive oil divided
- 1 tablespoon chopped parsley for garnish, optional
- 1-2 eggs per person, optional
- salt and pepper to taste
Instructions
- Heat a large pot of water to a boil over high heat. Add a teaspoon of salt and the diced sweet potatoes. Boil for 8-10 minutes or until tender. Drain the potatoes and let them cool, uncovered, to evaporate any residual moisture.
- Meanwhile, fry the bacon in a large nonstick skillet until crisp, turning occasionally to brown both sides. Transfer crispy bacon to a plate lined with paper towels to absorb excess grease. Reserve the bacon fat in a small bowl.
- Heat 1 teaspoon of the bacon fat and 1 teaspoon of olive oil in the nonstick skillet and add the chopped bell peppers and onion. Season with 1 teaspoon of the Creole seasoning and cook, stirring occasionally, until the vegetables are tender. Transfer to a small bowl.
- Heat 1 teaspoon of bacon fat and 1 teaspoon of olive oil in the same nonstick skillet over medium-high heat and add the cooled potatoes. Season the potatoes with 1 teaspoon of Creole seasoning and cook until the potatoes have a crispy, golden exterior. Transfer to another dish.
- Heat 1½ teaspoons of bacon fat and one teaspoon olive oil in the nonstick skillet. Add the diced turkey breast and season with the remaining teaspoon of Creole seasoning. Cook, stirring occasionally, until the turkey meat takes on a golden crust.
- Add the potatoes, bell peppers and onion back to the skillet and heat for 3-5 minutes, stirring every minute or so until the turkey hash is hot, golden and crusty.
- Taste for seasoning and adjust with salt and pepper as needed. Garnish with chopped parsley.
- Serve the hash hot from the pan. It goes great with a fried or poached egg on top.
Cup of Yum
Nutrition Information
Calories
382.29kcal
(19%)
Carbohydrates
40.94g
(14%)
Protein
30.9g
(62%)
Fat
11.27g
(17%)
Saturated Fat
2.74g
(14%)
Polyunsaturated Fat
2.02g
Monounsaturated Fat
5.52g
Trans Fat
0.03g
Cholesterol
109.42mg
(36%)
Sodium
419.73mg
(17%)
Potassium
1070.02mg
(31%)
Fiber
7.07g
(28%)
Sugar
10.47g
(21%)
Vitamin A
25850.51IU
(517%)
Vitamin C
70.4mg
(78%)
Calcium
88.23mg
(9%)
Iron
2.35mg
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 38229
% Daily Value*
| Calories | 382.29kcal | 19% |
| Carbohydrates | 40.94g | 14% |
| Protein | 30.9g | 62% |
| Fat | 11.27g | 17% |
| Saturated Fat | 2.74g | 14% |
| Polyunsaturated Fat | 2.02g | 12% |
| Monounsaturated Fat | 5.52g | 28% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 109.42mg | 36% |
| Sodium | 419.73mg | 17% |
| Potassium | 1070.02mg | 23% |
| Fiber | 7.07g | 28% |
| Sugar | 10.47g | 21% |
| Vitamin A | 25850.51IU | 517% |
| Vitamin C | 70.4mg | 78% |
| Calcium | 88.23mg | 9% |
| Iron | 2.35mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.