Mary Anne here. Whether you’re planning a brunch, lunch, or dinner, this leftover-laden creation has to be the ultimate comfort food! I combined the remnants of our turkey with stuffing, boiled potatoes, sautéed onions and gravy. It’s Thanksgiving dinner’s finest transported to a hot pan and crisply browned on both sides. If I had any leftover sweet potatoes, they would’ve joined the melee. After snapping a few photos, I dove in – poached egg on the side – and called it brunch. For a cozy supper in front of the fire, I’m betting this is equally delicious served with Cranberry Chutney.
Our hash recipe is a terrific start for using all manner of leftover meats and poultry. A basic hash – whether you use corned beef, braised beef, lamb, or turkey – includes potatoes, onions, herbs, leftover veggies (like peas and carrots), and enough liquid to hold the hash together without making it soggy.
For other leftover-based recipes, check out our Pumpkin Ricotta Lasagna, Butternut Squash Polenta, Turkey Pot Pie and our ultra rich Turkey Soup. Pardon the photos though, some of the older recipes need to be re-shot ASAP.
Thanksgiving Leftovers: Turkey Hash
Note: This can also be baked in the oven at 350 degrees until browned on top. Butter a casserole dish large enough to accommodate. The hash can be reheated in the oven, but be careful not to dry it out.
2 cups leftover Thanksgiving turkey, diced – stock
1 cup sweet yellow onion, diced – $0.79
2 cups boiling potatoes i.e. Yukon gold or Red Bliss, peeled and cut into ¼” dice – $0.59
¾ cup hot liquid, i.e. gravy, milk, or chicken/vegetable stock – stock
3 Tablespoons butter – stock
½ cup leftover stuffing or veggies (optional) – stock
½ teaspoon dried thyme – stock
Salt and pepper – stock
sliced pineapple rings
Grand Total Assuming a Well-Stocked Kitchen: $1.38
Total Per Serving: $0.23
1. Bring a medium-size pot of salted water to boil. Add the diced potatoes and simmer for about 5 minutes, until just tender. Strain in a colander and set aside.
2. Meanwhile, melt the butter in a 10″ skillet, preferably non-stick. Add the diced onion and sauté until translucent, about 10 minutes. Add the hot liquid (gravy, milk, or stock) and simmer for a few minutes.
3. While the onion is cooking, cut the turkey meat into ¼” dice. Transfer to a large mixing boil and toss with the thyme, salt, and pepper. Add the potatoes and stuffing.
4. Fold the turkey/potato/stuffing mixture into the onions and hot liquid mixture. Allow to simmer, undisturbed for about 15 minutes until a nice brown crust forms on the bottom.
5. Flip the hash (I did this by quartering the mixture and flipping each quarter individually) and again, allow to simmer, undisturbed for about 15 minutes until a crust forms on the bottom. Serve immediately.