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A serving of turkey cranberry hash on a plate with poached egg.
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5 from 8 votes

Turkey Cranberry Hash

Turkey cranberry hash is a savory and satisfying side dish or breakfast recipe, and a delicious way to use up leftover turkey!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Course: Breakfast, Side Dish
Cuisine: American
Keyword: breakfast hash, turkey cranberry hash
Servings: 4 servings
Calories: 254kcal
Author: Lisa Bryan

Ingredients

  • 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
US Customary - Metric

Instructions

  • Peel and dice the potatoes into a small 1/2" dice.
    Peeling and dicing the potatoes.
  • 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.
    Boiling the diced potatoes in a pot of water.
  • 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.
    Sauteeing the potatoes in pan.
  • Add the green onion, and garlic, and stir for another 1-2 minutes.
    Adding green onions and other ingredients to the pan.
  • 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.
    Adding the turkey, cranberries, and seasonings to the pan.
  • You can serve the turkey cranberry hash as a side dish, or top it with an egg for a breakfast meal.
    Plating an individual serving of turkey cranberry hash with a poached egg.

Notes

  • 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. 

Nutrition

Calories: 254kcal | Carbohydrates: 34g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 51mg | Potassium: 589mg | Fiber: 4g | Sugar: 11g | Vitamin A: 169IU | Vitamin C: 27mg | Calcium: 32mg | Iron: 2mg