Turkey Cranberry Hash
Updated Apr 26, 2021
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Turkey cranberry hash is a savory and satisfying side dish or breakfast recipe, and a delicious way to use up leftover turkey. The potatoes are buttery soft, the turkey is deliciously filling, and the cranberries add that perfectly balanced sweetness.
I adore hash recipes as they’re incredibly versatile and a great way to clean out your fridge or pantry with wholesome ingredients. My sweet potato breakfast hash is hearty and nourishing. But this turkey cranberry hash has all the flavors of fall and it’s great to serve up after Thanksgiving, if you’re looking for ideas on what to make with your leftover turkey.
If you’re not making this after Thanksgiving, simply make my no-fail turkey recipe and cube the meat into bite-sized pieces. Then whip up some crispy and buttery skillet breakfast potatoes, toss in a few other ingredients and you’re done!
Turkey Cranberry Hash Ingredients
- Potatoes: I prefer Yukon gold or new white potatoes for that perfect texture.
- Green Onions: You’ll use both the green and white parts.
- Garlic: Just a couple of minced garlic cloves enhances that savory flavor.
- Cooked Turkey: Cube up white meat or dark meat, it’s up to you.
- Dried Cranberries: Choose unsweetened, to not add any unnecessary sugar.
- Thyme: I’m using fresh thyme (lots on hand after Thanksgiving), but you could use dried as well.
And if you’d like top this hash with eggs, which I highly recommend, just whip up some poached eggs or soft boiled eggs. Heck, you could even chop up some hard boiled eggs into the hash. Now do you see why I love hash recipes so much?
How to Make Turkey Cranberry Hash
This skillet recipe comes together quickly after the potatoes are peeled, sliced, and diced. Once that’s done, here’s what you do:
- Boil the potatoes: Add the potatoes to a pot of cold water, bring it to a boil, and cook for 5 minutes.
- Crisp up the potatoes: Heat the oil in a pan and spread the potatoes into a flat layer. Cook them without flipping for 4-5 minutes to get that golden brown color on one side.
- Add the onions and garlic: Add the sliced green onions to the pan along with the minced garlic, and stir for 1-2 minutes.
- Add the turkey, cranberries, and seasoning: Add the remaining ingredients and saute for 5-10 minutes, or until the potatoes are soft and the turkey is warmed through.
- Serve: You can serve this up as a side dish or as a main meal topped with eggs.
Delicious Hash Variations
- Change the meat: Instead of turkey, you could use slow cooker whole chicken or poached chicken. Flexibility is the name of the game here!
- Swap in cranberry sauce: If you’ve got leftover cranberry sauce, feel free to use that instead of the dried cranberries. It’s delicious and will provide a more moist texture.
- Add in greens: I’m always a fan of more greens for breakfast, so feel free to add garlic sauteed Swiss chard, sauteed cabbage, or even broccoli rice.
More Fall Breakfast Recipes You’ll Love
Looking for more simple and flavorful breakfast recipes? These are always reader favorites!
- Shakshuka (plus Green Shakshuka and Orange Shakshuka)
- Kale and Butternut Squash Frittata
- Breakfast Casserole (with sausage!)
- Easy Oatmeal Recipe
Turkey Cranberry Hash
- 1 pound Yukon gold potatoes, about 2 small or one large
- 2 tablespoons olive oil
- 2 green onions, sliced
- 2 garlic cloves, minced
- 1 1/2 cups cooked turkey, small diced
- 1/2 cup dried cranberries
- 1 1/2 teaspoons finely chopped fresh thyme, or 1/2 teaspoon dried thyme
- salt and pepper, to taste
- Optional: eggs, top with poached eggs or soft boiled eggs
- Peel and dice the potatoes into a small 1/2" dice.
- Add the potatoes to a pot and cover with cold water. Bring the water to a boil and cook the potatoes for 5 minutes, then drain.
- Heat the oil in a large cast-iron or non-stick pan over medium heat. Add the potatoes to the pan and try to get them in a single, flat layer. Cook without stirring for about 4-5 minutes, so that the bottom gets nice and golden.
- Add the green onion, and garlic, and stir for another 1-2 minutes.
- Add the diced chicken, dried cranberries, thyme, salt, and pepper. Saute for another 5-10 minutes, or until the potatoes are soft and the turkey is warmed through.
- You can serve the turkey cranberry hash as a side dish, or top it with an egg for a breakfast meal.
- If you'd like to make this a little more buttery, feel free to stir in a tablespoon of butter at the very end.
- If you've got a well seasoned cast iron pan your potatoes should not stick. If you find they're sticking, I'd recommend re-seasoning it. And make sure to let them completely crisp up on one side so they naturally release from the pan.
- Recipe adapted from Epicurious.
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