Turkey Hash

Chicken hash was one of Thomas Jefferson’s favorite breakfast dishes. This version has been adapted so you can use leftover turkey. If you have 2 cups of leftover potatoes, too, chop them and use them in place of the 2 medium potatoes.

Quick look

  • prep 20 min    cook 33 min
  • serves 3

Ingredients

  • 2 medium-size potatoes, peeled and chopped
  • 2 tablespoons butter or margarine
  • 1 medium-size yellow onion, chopped
  • 1 small sweet green or red pepper, chopped
  • 2 cups chopped cooked turkey
  • 1/2 teaspoon dried rosemary leaves
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1/4 cup lower-sodium chicken broth

    How to make it  53 minutes


  • 1

    In a small saucepan, cover potatoes with water. Bring to a boil over high heat. Lower the heat and simmer, covered, for 15 minutes or until potatoes are tender. Drain.

  • 2

    In a 10-inch skillet, melt butter over moderate heat. Add the onion and green pepper and cook for 5 minutes or until tender. Stir in potatoes, turkey, rosemary, black pepper and salt. Cook, stirring constantly, for 5 minutes. Stir in chicken broth. Cook and stir for 2 minutes more or until it has the desired consistency.

For Chicken Hash: Prepare as for turkey hash by substituting 2 cups chopped cooked chicken for the turkey and 1/4 cup leftover or canned chicken gravy for the chicken broth.

Nutritional Information(per serving)

  • Calories: 365
  • Fat: 14g
  • Saturated Fat: 7g
  • Cholesterol: 107mg
  • Sodium: 253mg
  • Carbs: 24g
  • Protein: 36g
  • Fiber: 2g

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