This hearty breakfast dish is perfect for the morning after Thanksgiving. It uses up leftover cooked turkey as well as Thanksgiving pantry ingredients you may not have used up the day before, like cream, stock, and herbs.
What You Will Need
- 4 tbsp. butter
- 3 strips bacon, chopped
- 1 large onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 poblano pepper, seeded and chopped
- salt and freshly ground pepper, to taste
- 1 lb. red potatoes, cut into 1 ½”–2″ cubes (about 4 large)
- 1 tbsp. chopped thyme
- 3 cloves garlic, chopped
- 2 cups cooked turkey, shredded into 1″–2″ chunks
- 1⁄2 cup chicken stock
- 1⁄4 cup cream
- 1 tsp. worcestershire
- 2-3 dashes hot sauce, plus more for serving
- 1 tbsp. dry sherry
- 4 fried eggs
- Heat 12″ cast iron skillet over medium-high heat. Add 2 tbsp. butter and bacon, and cook until browned and crisped, about 5 minutes. Add onion and peppers, and cook till slightly softened, about 12 minutes. Stir in potatoes, thyme, garlic, and turkey, and season with salt and pepper; cook, stirring occasionally, until potatoes begin to brown, about 15 minutes. Whisk together stock, cream, worcestershire, hot sauce and sherry, and pour evenly over hash. Mash lightly and press firmly into skillet; cook until browned on the bottom and hash holds together in a loose cake, about 25–30 minutes. Place a 12″ plate over skillet, and invert hash onto plate; set aside.
- Melt remaining butter in skillet, scraping up browned bits, and return hash to skillet, uncooked side-down. Cook until browned on bottom and potatoes are tender, about 10 minutes more. Cut into quarters and top each with a fried egg; serve with hot sauce, if desired.