Turkey Hash (or any hash) is the perfect leftover meal  

August 23, 2010 | By john | No Comments »

A lot of the meals I make have to do with the ingredients I have on hand at the time. Sometimes it depends on leftovers I have to get rid of or throw out. So, I’m going to teach you how to make Turkey Hash (or any hash for that matter). I made this 2 days after Thanksgiving, as I usually do every year – but you can make hash anytime, and using various kinds of meat.

What is hash? Hash is basically bread, potatoes, and meat fried in a skillet, adding or removing items you might want for taste. It makes a great breakfast or lunch entree, and works equally as well for dinner. Just remember that there’s no vegetable in this dish – you may want a side of some kind if you’re cooking it for dinner.

What you’ll need:

  • 6-8 medium to large potatoes diced (peeled or not depending on preference)
  • one large onion diced (if you like)
  • one diced green pepper (if you like)
  • 6-8 slices toasted bread cut into 1″ squares
  • 1 1/2 – 3 cups diced meat (turkey, ham, pork, beef, etc)
  • spices to taste (salt, pepper, garlic powder, cumin – what you like!)

Ok – first of all hash usually consists of some meat you need to get rid of. Meaning you need to use up a left over. This (for me) is usually left over turkey from a holiday – but it could also be steak, pork chops, ham – etc. So the assumption is that you already have some type of cooked meat to use. If not – cook some!

Put a large skillet on the stove on just below high heat, add 3-4 tbsp. of cooking oil and then your diced potatoes. Turn your potatoes over a few times in the oil to get them coated, and I usually salt and pepper them at this point. Tightly cover, and then cook just below high for 5-6 minutes. I usually try to work as I go, so once I get to this point I normally chop up my onion and green pepper (if I’m going to use it). That takes 5-6 minutes, so once I get them chopped I turn over my potatoes, throw the onion and green pepper on top, and put the lid back on. This accomplishes two things. First, the potatoes have started to cook on one side. I flip them and add the veggies on top and put the lid back on to kind of “steam” them for 5-6 minutes before they get flipped with the potatoes the next time and come in contact with the heat of the pan. This way they’ll be cooked, but not completely seared and burnt.

So after the veggies are added, I begin to toast my bread. By the time I’ve toasted and chopped 6-8 slices, another 5-6 minutes have gone by and it’s time to flip the potatoes again. At this point I usually flip the potatoes and mix everything in the skillet up real good, and the fold in the toast. Once everything is mixed good, let it cook a few minutes and this time leave the cover off. You don’t want the toast to become all soggy – which is one of the main reasons you wait until the end to add it. Just after you add the toast you can add any additional seasonings if you want. I usually salt and pepper one last time, maybe some garlic powder, and even some cumin if I want I’m feeling a bit southwest.

There you have it – hash! I think the kind of hash most people are familiar with is the “corned beef hash” you see in the can, which to many just plain looks like dog good. If you had a corned beef for dinner and had some left over, this recipe would be perfect to make a corned been hash out of – and I guarantee 100 times better than the can! Make memorable leftover entrees – Hash it up!

Oh, and once again I’ll mention that if your potatoes or hash end up sticking to your skillet – you really need to get a new one! At high temperatures your skillet should nicely sear, brown, and crisp potatoes when covered 5-6 minutes, and you should easily be able to flip them over with very little effort (and minimal amounts of oil). If this is not the case – replace your skillet now!


Anolon Advanced 14-Inch Open French Skillet

Kitchen Essentials® from Calphalon® 10-pc. Styleware Set – Black

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Category: Main Dish, Meat, Recipes, Turkey

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