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We thought of going out for breakfast but the howling November wind sounds too cold and biting. It’s warm inside. From our kitchen the refrigerator calls, still half-filled with leftovers from our Thanksgiving feast. What better morning could there be to make a savory Turkey Hash for breakfast?
TURKEY HASH
- 4 Tablespoons butter
- 1 small to medium onion, chopped
- 2 cups leftover turkey, cut-up
- 2 cups leftover stuffing
- 2 cups leftover mashed potatoes, white or sweet
- Salt & pepper to taste
- Fresh chopped parsley
In a large skillet, melt butter then sauté chopped onion until brown and tender. Stir in turkey, stuffing, and potatoes. Cook about 15 to 20 minutes, turning occasionally and pressing into pan until browned. Serve sprinkled lightly with fresh chopped parsley.
Variations: Instead of mashed potatoes, use 2 cups cooked potatoes, white or sweet, cut into cubes. Add ½ to 1 cup turkey gravy with the turkey for added moisture. May also top with poached or sunny-side up eggs, if desired.
About hash: In their book The Encyclopedia of North American Eating and Drinking Traditions, Kathlyn and Martin Gay tell us that “The word ‘hash’ (fried odds-and-ends dish) came into English in the mid-17th century from the old French word ‘hacher’, meaning to chop……In the 19th century, restaurants serving inexpensive meals – precursors to today’s diners – became known as “hash houses.”
Have an enjoyable post-Thanksgiving weekend!
Sara
