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!
Servings: 4 servings
- 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.
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