This Leftover Turkey Hash is done in under 20 minutes and uses up all those amazing turkey dinner leftovers in one flavor packed dish. With crunchy carrots and crispy potatoes, this turkey hash is comfort food at its best.
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Got a lot of Thanksgiving dinner leftovers, and don't know what to do with them? Look no further. This easy Leftover Turkey Hash recipe is the perfect way to finish them.
Why you will love this recipe
- It's quick and all done in under 20 minutes
- It's easy with a few simple steps
- Use up leftovers with a completely new meal
- Crunchy carrots lightens it up
- Crispy potatoes add a new dimension to your leftovers
- Creamy gravy keeps it all together and adds loads of flavor
What you need to make Turkey Hash
Ingredient notes & substitutions
- Potatoes - peel them for the crispiest result
- Butter - salted or unsalted, can be swapped for olive oil, canola oil, or another type of cooking oil
- Turkey meat can be swapped for chopped cooked chicken
- Leftover sweet potatoes can be added as well
- Bell peppers can also be added for some extra veggies. Chop them and add together with the turkey and stuffing. Choose red bell pepper for extra sweetness and green bell peppers for a sharper bite.
- Chopped onion can also be added, for extra flavor. Add them with the potatoes but be careful not to burn them.
- If you don't have gravy you can use a bit of turkey or chicken broth instead
- I don't add salt as the turkey gravy is usually salty enough
How to make it
- Melt butter in a large skillet over medium-high heat
- Add potatoes and season with black pepper
- Fry for 5 minutes until crispy and browned on all sides - mix often and be careful so they don't burn
- Add carrots and fry for 3 minutes, until potatoes are fork tender
- Add turkey & stuffing and cook for 2 minutes, stirring occasionally
- Add gravy
- Cook for 1 more minute until everything is warm through and well mixed. Taste teste, then serve immediately!
Tips & tricks
- Use what you have - you don't need to follow the ratios exactly
- Cook the potatoes over pretty high heat for a nice crisp
- Don't cook the carrots too long as you want them to keep their crunch
- Top with a fried egg for a delicious breakfast turkey hash
- Store leftovers in the fridge in an air tight container for up to 3 days
- Freeze leftovers to keep them for up to 3 months
- Reheat leftovers stove top in a frying pan over medium heat - cook until sufficiently warmed all the way through
- Reheat leftovers in the microwave in 1 minute increments
Recipe FAQ
Can you eat leftover turkey 5 days later and how long is it safe to eat leftover turkey?
No, you should not eat leftover turkey after 5 days. According to the US FDA leftover turkey should be eaten within 3-4 days.
What can I do with leftover tough turkey?
If you have leftover tough turkey, I recommend to shred it and use it in a soup like my Instant Pot Turkey Soup.
What makes a dish a hash?
Hash recipes are dishes made from different kinds of chopped food, where often at least some of the foods are leftovers.
More quick & easy dinner recipes
Looking for more delicious dinner recipes that are quick & easy to make, like this Leftover Turkey Hash?
- Shrimp Mei Fun
- Salmon Crème Fraîche Pasta
- Dump-and-Bake Mac and Cheese
- Crispy Furikake Salmon
- Red Wine Pork Chops with Mushrooms & Thyme
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Leftover Turkey Hash
Print RateServings: 2
Calories: 544kcal
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Ingredients
- 1 tablespoon butter
- 3 potatoes peeled and cut in ½ inch (1 cm) pieces
- ¼ teaspoon ground black pepper
- 2 carrots peeled and cut in ½ inch (1 cm) pieces
- 1.5 cup cooked turkey meat cut in bite-size pieces
- 2 cups cooked turkey stuffing cut in bite-size pieces
- 3 tablespoon gravy
Instructions
- Melt butter in a pan over medium high heat and add in the potatoes. Season with black pepper and mix. Cook for 5 minutes until browned and crispy on all sides. If they start to burn, lower the heat.1 tablespoon butter, 3 potatoes, ¼ teaspoon ground black pepper
- Add carrots and cook for 3 minutes, until potatoes are soft inside.2 carrots
- Add turkey and stuffing, and cook for 2 minutes until warm through.1.5 cup cooked turkey meat, 2 cups cooked turkey stuffing
- Add gravy and cook for 1 minute, mix well with the rest of the ingredients.3 tablespoon gravy
- Remove from the heat and serve immediately!
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Video
Notes
Ingredient notes & substitutions
- Potatoes - peel * them for the crispiest result
- Butter - salted or unsalted, can be swapped for olive oil, canola oil, or another type of cooking oil
- Turkey meat can be swapped for chopped * cooked chicken
- Leftover sweet potatoes can be added as well
- Bell peppers can also be added for some extra veggies. Chop them and add together with the turkey and stuffing. Choose red bell pepper for extra sweetness and green bell peppers for a sharper bite.
- Chopped * onion can also be added, for extra flavor. Add them with the potatoes but be careful not to burn them.
- If you don't have gravy you can use a bit of turkey or chicken broth instead
- I don't add salt as the turkey gravy is usually salty enough
Tips & tricks
- Use what you have - you don't need to follow the ratios exactly
- Cook the potatoes over pretty high heat for a nice crisp
- Don't cook the carrots too long as you want them to keep their crunch
- Top with a fried egg for a delicious breakfast turkey hash
- Store leftovers in the fridge in an air tight container for up to 3 days
- Freeze leftovers to keep them for up to 3 months
- Reheat leftovers stove top in a frying pan over medium heat - cook until sufficiently warmed all the way through
- Reheat leftovers in the microwave in 1 minute increments
Nutrition
Calories: 544kcal | Carbohydrates: 51g | Protein: 24g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1235mg | Potassium: 515mg | Fiber: 8g | Sugar: 8g | Vitamin A: 11035IU | Vitamin C: 4mg | Calcium: 95mg | Iron: 3mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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Cheryle
Awesome recipe!