Turkey Breakfast Hash Remix
Cook Time 20 minutes | Servings 4
1-2 cups leftover turkey, diced
8-10 pearl onions; or one medium onion, diced
1 or 2 sweet potatoes, diced into small even cubes
Other leftover vegetables: sautéed mushrooms, corn, bell pepper, kale, brussels sprouts
Handful of fresh herbs, like thyme or rosemary
Seasonings to taste: salt, pepper, garlic powder, onion powder, paprika or chili powder, honey
How to make it
In a large skillet over medium high heat, fry the turkey with a bit of oil until hot and crisped. Transfer to a plate, leaving any juices in the skillet.
Add onion and sweet potato to the hot skillet. Season with salt and cook in a single layer, stirring often, until the potatoes are crisp and caramelized on the outside, but soft inside.
Stir in your other veggies and cook until hot or until any greens are wilted. If you’re using raw veggies that need more cooking time, sauté those separately then add in.
Stir the turkey back in, then taste and adjust your seasonings. Add the fresh herbs.
Serve with a garnish of fresh herbs or freshly grated cheddar cheese.
This recipe is highly adaptable. Feel free to use white potatoes instead; swap the turkey for chicken, shredded pork, or chorizo; or use whatever veggies you have on hand. Amounts can be increased or decreased as your leftovers allow.