Do you have turkey and sides leftover this weekend? Then toss them into a dish that mixes all of your favorite Thanksgiving flavors together! If you don’t have leftovers- have no fear- this can be made fresh too by substituting cooked ground turkey or breast meat, and is super easy to adjust as needed. If you are looking to cut down on carbs due to too much pumpkin pie, omit the potatoes, or add extra protein with additional turkey. Want to finish off that gluten free stuffing in your fridge? Substitute that in as well! Make this turkey hash for breakfast with a sunny side up egg, or serve it to guests that came to visit for the holiday!
2 skin-on red potatoes, diced into 1/2-inch pieces OR 1/2 large skin-on sweet potato, diced into 1/2-inch pieces
4 tbsp olive oil
3/4 cup low-sodium turkey or chicken broth
1/4 tsp sea salt
3/4 tsp black pepper
1 medium red bell pepper, diced into 1/2-inch pieces
1 medium green bell pepper, diced into 1/2-inch pieces
1/2 large red onion, diced into 1/2-inch pieces
1/2 large white onion, diced into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch
12-16 ounces of turkey cut into cubes
Juice of 1/2 lime
2 roma tomatoes, cut into 1/2-inch pieces
2 scallions, finely chopped
Chopped cilantro, for garnish
Optional: substitute the bell peppers, onions, and celery with 3 cups of your leftover gluten-free stuffing
Combine the potatoes and broth in a large saute pan over medium-high heat. Cover and cook undisturbed for about 5 minutes, then uncover and cook until the broth has been absorbed/evaporated. The potatoes should be almost tender.
Add 2 tbsp of the oil to the pan, stirring to coat the potatoes. Cook over medium-high heat for about 5 minutes, stirring a few times, until the majority of the potatoes are crisped and browned but not burnt. Turn off the heat. If you decide not to use potatoes, skip these steps and set aside the broth
Meanwhile, heat the remaining 2 tbsp of oil in a separate large saute pan over medium heat. Add the bell peppers, onions, and celery, (or stuffing), stirring to coat.
Season with salt and black pepper. Cook until the onion is translucent and the bell peppers have softened. If using stuffing, cook until the breadcrumbs start to crisp.
Add the turkey, stirring to incorporate. Cook uncovered for 10 additional minutes, stirring often until turkey is heated through.
Toss the potatoes (or broth only) and the vegetable-turkey mixture together in large serving bowl, mix until roughly combined. Drizzle the lime juice over them, then add the tomatoes and scallions, tossing gently to incorporate.
Garnish the hash with fresh cilantro and scallions.
Nutrition Facts for 1/4 of total- calories: 383, fats: 16.2g, carbohydrates: 35.3g, protein: 24g