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Turkey Hash

Yes, the day after Thanksgiving you could just put out all of the leftovers and let everyone graze, and that’s a very welcome sight the day after the big meal.  But why not take things a step further and make some turkey hash?   This recipe takes advantage of leftover turkey, and it’s so flexible that you can also work some of those other delicious holiday leftovers into the mix!

Woman grabbing turkey hash with a fork.

The best hash is well chopped and blended, crispy on the top and the bottom, and tender in the middle.  See below for instructions on how to get that perfect turkey hash!

If you happen to have leftover roasted potatoes (sweet or white) then you can use those instead of cooking the potatoes at the beginning of the recipe. If you have leftover roasted vegetables, then you can add those and skip the sautéing of the onion, celery, peppers and garlic.  

Leftover Turkey Hash: One of the best post-Thanksgiving breakfasts ever! Crunchy on the outside, tender on the inside, each bite is old-school delicious.

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Spatula scooping Turkey Hash onto a plate.

What is Hash?

Hash is a dish usually made of chopped leftover meat, in this case turkey of course, onions, potatoes, and perhaps other vegetables as well.  It is usually cooked on a griddle or in a skillet, and often finished in a very hot oven or under the broiler to give the top some crunch as well as the bottom.  The name comes from the French word “hasher:” which means to chop up. 

What is in Turkey Hash?

Diced potatoes – these are cooked in simmering water first to become tender before they are added to the pan to crisp up.

Oil – don’t be skimpy on the oil which allows everything to crisp up beautifully and also provides so much flavor.  I like to use olive oil, but you can also use vegetable oil or any other neutral oil.

Leftover Turkey Hash with potatoes, onion, and parsley.

Chopped onion, celery, bell pepper and garlic – lots of flavor and color added here, and also great texture.

Diced cooked turkey – you can use breast meat, dark meat, or a combination.  And your turkey can also be shredded instead of diced if you prefer.  A great way to make use of all of the extra meat on the carcass after you’ve carved it up for the big meal.

Fresh parsley – add some to the hash itself, and then sprinkle a bit more on top for color and freshness.

Woman sprinkling parsley onto a pan of turkey hash.

Heavy cream – this is optional, but it adds a slight creaminess to the interior of the hash, and some more richness.

Worcestershire sauce – a splash of this gives the dish even more savory umami flavor.

Other Great Add-Ins for Turkey Hash

Use up those Thanksgiving leftovers!  Add in:

Fork with Turkey Hash and some egg.

I once saw a chef add a splash of sherry to the hash at the end, which he said made it even more of a great partner to a fried egg. With or without the sherry, please so feel free to put a fried egg on top to make it a complete breakfast!

How to Serve Turkey Hash

Yes, with a couple of fried eggs, sunny side up or over easy, your call!

Obviously if you are making this right after Thanksgiving you might have some other great meal components around to round of this dish.  I like to serve turkey hash with gravy, white gravy or cranberry sauce or all of the above!

Woman putting Sriracha on a plate with eggs and Turkey Hash.

Other Leftover Turkey Recipes:

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Leftover Turkey Hash

5 from 2 votes
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 6 People
One of the best post-Thanksgiving breakfasts ever! Crunchy on the outside, tender on the inside, each bite is old-school delicious.


  • 2 cups diced potatoes
  • 3 tablespoons olive or vegetable oil
  • ½ cup chopped onion
  • ½ cup diced celery
  • ¼ cup chopped bell pepper
  • 1 teaspoon minced garlic
  • Kosher salt and freshly ground pepper to taste
  • 3 cups diced cooked turkey
  • ¼ cup chopped fresh flat-leaf parsley , plus more for sprinkling
  • 3 tablespoons heavy cream (optional)
  • 2 teaspoons Worcestershire sauce
  • Hot sauce to serve


  • Preheat the oven to 450°F.
  • Bring a medium pot of salted water to a boil. Add the potatoes and cook for about 8 to 10 minutes, until the potatoes are just tender. Drain and let cool in the colander.
  • Heat the oil in a large skillet, over medium heat. Add the onions, celery, bell peppers and garlic. Season with salt and pepper, and cook, stirring occasionally for 8 minutes until the vegetables start to lightly brown. Add turkey, parsley, cream (if using) and Worcestershire sauce. Stir until everything is well blended. Let cook, without stirring for about 4 minutes until the bottom is starting to brown up nicely. Transfer the pan, uncovered, to the oven and bake for 7 to 9 minutes until the top is crispy. If the top isn’t getting as browned as you like, slide the pan under the broiler for a minute or two to crisp up even more.
  • Sprinkle with a bit more chopped parsley, and serve hot from the pan, with a fried egg or two and some hot sauce if you like!


Extra Additions:


Calories: 231kcal, Carbohydrates: 15g, Protein: 18g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 55mg, Sodium: 124mg, Potassium: 553mg, Fiber: 2g, Sugar: 2g, Vitamin A: 577IU, Vitamin C: 27mg, Calcium: 34mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. So good! Used leftover mashed potato and veggies. Did the whole thing in my cast iron and got crispy perfection.

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