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Happy Day-After Thanksgiving, Friends!  Whether you prepared a feast fit for royalty, or had a quiet dinner at home, I sincerely hope that you all had a wonderful, relaxing, fun-filled day with family and friends.  And if you’re like me and scored a little leftover turkey, have I got the recipe for you!

Now, you may have noticed from the photo that turkey hash is fairly brown. Brown food is monochromatic. Turkey hash is not pretty nor is it particularly photogenic. What turkey hash lacks in aesthetics, it more than makes up with in flavor. The addition of a little chorizo sausage, potatoes, and peppers is a fun way to spice up breakfast and re-purpose a little of that leftover roasted turkey in the process.

In addition to the turkey, you’ll need cooked potatoes, diced purple onion, chopped red pepper, chopped Anaheim pepper, chorizo sausage, and a few eggs.

First, a few ingredient notes.  If you happen to have a few baked potatoes lying around, then feel free to dice them up for the hash. Otherwise, boil or microwave a few small potatoes until they are soft, then give them a rough chop. Dice the peppers, onions, and garlic while you are at it.

Anaheim peppers are a mild pepper. They pack a little heat, but nothing to hot or offensive. If you can take the heat, go ahead and substitute something with a bit more kick, like a jalapeno or poblano.

Chorizo is a pork sausage that is well seasoned with garlic, peppers, juniper berries, and then smoked.  I find chorizo with all the other sausages at the grocery store. This one came packaged in an 8 ounce log.

Enough notes! Let’s cook!  Heat a couple of teaspoons of olive oil in a 10-inch skillet over medium heat.

Squeeze about 4 ounces of the chorizo onto the hot skillet.

Brown the chorizo, breaking it apart as it cooks.

Add the diced peppers, onions, and garlic to the chorizo and saute the vegetables until they soften.

Once the vegetables are soft, add the potatoes to the mix, and saute the whole mess for a few more minutes until the potatoes have browned.

Finally, add a cup of leftover roasted turkey to the mix, and stir it around until heated through. Light meat? Dark meat? Add whatever you like–I like to toss in a little of both.

It may not look like much, but believe me when I tell you that this turkey hash is very, very tasty.  You can go ahead and serve it up as is, but where is the fun in that? Go big. Transfer the turkey hash into a bowl, and tent it with aluminum foil to keep it warm.

Then put the skillet back on the stove over medium heat. Yep, the very same one you just cooked the hash in.  The one with all of the crusty brown bits on the bottom.

Then crack a few eggs into the skillet. Those eggs are going to absorb all of the flavorful brown bits on the bottom of the pan.  Flavor bits aside, be sure to salt and pepper the top of the eggs–just for good measure.

Here’s a little egg trick: once the eggs start to turn white, add a teaspoon or two of water to the skillet and put a lid on it. At the same time, get some toast going in the toaster.  Because you must have toast with eggs–I think it’s the law. Somewhere.

By the time the toast pops up in the toaster, then your eggs should be done.

See? Perfectly cooked soft fried eggs. Well, perfect for most folks, anyway. I’m kind of nutty about my eggs in that I don’t want to see any wiggle whatsoever in the egg whites. So, if you are neurotic like me, flip the eggs, and turn off the heat.

By the time you are done buttering the toast, the heat of the skillet will finish cooking the egg whites, but still leave the yolk nice and soft.  Definitely not as pretty, but it’s what I can palate.


Divide the turkey hash among 3 or 4 bowls, and top it with a soft fried egg. Or if Bacon Slayer has his way, two soft fried eggs.

Happy Brunch!

Leftover Turkey Hash with Chorizo


Serves 4

3 medium white potatoes (about ½ lb.)

2 tsp. olive oil

¼ C. diced purple onion

1 clove garlic, peeled & minced

¼ C. diced red pepper

2 Tbs. diced Anaheim (or other mild) pepper

4 oz. Chorizo sausage

1 C. leftover turkey, diced

Salt and pepper to taste

Soft fried eggs, optional

  1. Scrub potatoes before cutting into 1-inch cubes. Place the cubes into a medium saucepan. Add water to the pan, until the water comes 1-inch above the potatoes.  Boil potatoes until they are fork-tender, about 8 to 10 minutes. Drain.
  2. Dice the purple onion, garlic, red pepper, Anaheim pepper; set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the Chorizo, breaking apart, and cooking until done.
  4. Add the diced vegetables to the Chorizo in the skillet, sautéing until they are soft.
  5. Once vegetables are soft, stir the potatoes and leftover turkey into the pan. Continue stirring until entire mixture is warmed.
  6. Season with salt and pepper, to taste.
  7. Serve as is, or transfer to a large bowl and tent with foil to keep warm while your fry up a few soft fried eggs in the skillet.  Then divide the hash among four plates, and serve with a soft fried egg on top.