Breakfast Turkey Hash  
Difficulty: Intermediate  |  Prep Time: 45 Minutes  |  Serves 4-6

  • 2 pounds Yukon Gold potatoes, peeled and cut into ¼ inch to ½ inch dice
  • 7 tablespoons unsalted butter, divided
  • 1 medium onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 cup shredded cooked turkey*
  • Kosher salt and freshly ground black pepper, to taste
  • Sweet or smoked paprika or cayenne to taste

In a medium stockpot, place potatoes with enough cold water to cover by 2 inches. Bring to a simmer, partially covered, until potatoes are just tender, 15 to 20 minutes. Drain and cool.

While potatoes cool, melt 6 tablespoons butter in a 12-inch nonstick skillet over medium-high heat and cook onion and bell pepper with a pinch of salt, stirring occasionally, until golden brown, about 5 minutes.

Add potatoes, shredded turkey, ½ teaspoon salt and ½ teaspoon pepper, paprika or cayenne (if using) and cook, turning occasionally, until browned in spots, 15 to 20 minutes. Transfer hash to plates.

* to roast a turkey breast half (bone in and skin-on), coat with 2 tablespoons olive oil, season lightly with salt and pepper and place on a baking sheet in a preheated 375F oven. Roast for approximately 1 hour, or until an instant-read thermometer registers 165F when inserted in to the thickest part of the meat. Remove from oven and cool before shredding.

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