Day-After-Thanksgiving Turkey Hash

Active: 40 Min. Total: 40 Min.

Serves 4


  • 4 thick cut bacon slices

  • 1 lb. Yukon Gold potatoes, unpeeled and cut into 1/2 in. pieces (about 3 cups)

  • 1 yellow onion, chopped

  • 1 red bell pepper, chopped

  • 4 eggs, fried

  • 2 Tbsp. canola oil

  • 1 tsp. chopped garlic

  • 2 Tbsp. red wine vinegar

  • 1 tsp. kosher salt

  • 1/2 tsp. black pepper

  • 1 1/2 cups cooked turkey

  • 2 Tbsp. sliced scallions

Step 1

Cook bacon in a large cast-iron skillet, turning often, until crispy. about 10 min. Transfer to plate lined with paper towels, reserve 2 Tbsp. dripping in skillet. Crumble bacon and set aside.

Step 2

Add potatoes and canola oil to drippings in skillet. Cook over medium heat, stirring occasionally, until potatoes are lightly browned and softened, 10 to 12 minutes.

Step 3

Add chopped yellow onion and chopped red bell pepper. Cook, stirring occasionally, until mixture is tender, about 10 minutes.

Step 4

Stir in 1 tsp. chopped garlic; cook, stirring constantly, 1 min. Add cooked turkey, red wine vinegar, kosher salt, and black pepper; toss to combine. Cook, stirring occasionally, until turkey is warmed through, 2 min. Top with 4 fried eggs; sprinkle with sliced scallions and crumbled bacon.