Originally posted November 28, 2011

Turkey Hash

Turkey Hash by car2ngrl

Another use for those Thanksgiving leftovers.

Actually I LOVE corned beef hash for breakfast -- not that dog food that they sell in a can but actual chopped corned beef -- so the turkey we had post-Thanksgiving dinner seemed like an opportunity for me to make a variation of corned beef hash at home based on an Alton Brown recipe.

BTW, if you're ever in the Antelope Valley and are craving THE BEST corned beef hash, you have to stop at Crazy Otto's. Even though they're known for their omelets, their corned beef is to die for.

Ingredients

  • 3 tablespoons butter
  • 1 cup diced celery
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 5 cups diced leftover turkey
4 servings

Directions

Over a medium heat, melt the butter in a 12-inch cast iron skillet.

Add celery, thyme, oregano, and pepper and cook until celery softens, approximately 5 to 6 minutes.

Add the garlic and turkey to the skillet and stir to combine.

Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes.

After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned.

Serve with hash browns and fried eggs.

40 minutes

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Adapted from

Alton Brown
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