↞ recipe box start page
Category: Turkey
Prep Time: Cook Time: Total Time:
2 small russet potatoes (about 11 ounces)
6 tablespoons unsalted butter, divided
1 medium red, yellow and green bell pepper, chopped (about 1 cup each)
1 medium yellow onion, chopped (about 1 cup)
1 stalk celery, chopped (about 1/2 cup)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper, or more to taste
8 cups cooked turkey breast, cut into 1/2-inch cubes
5 tablespoons chopped flat-leaf parsley
Place potatoes in small saucepan and add enough cold water to cover by 1 inch. Bring to a boil over high heat. Add 1 teaspoon salt; reduce heat to medium-low and simmer gently until potatoes are barely tender, about 15 minutes. Drain and cool to room temperature; peel and cut into 1/2-inch pieces. Set aside.
Melt 2 tablespoons butter in a large cast-iron skillet over medium-low heat. Add peppers, onion and celery; cover and cook, stirring occasionally, for 3 to 4 minutes. Add salt, pepper and cayenne. Continue cooking, uncovered, until vegetables are lightly golden and tender, about 3 minutes longer. Remove vegetables from skillet. Increase heat to high; melt remaining 4 tablespoons butter in skillet. Add potatoes and cook until golden brown. Reduce heat to medium; add turkey and reserved vegetables. Cook until turkey is heated through. Sprinkle with parsley and serve.
Makes 8 servings.
Notes: Eight cups of turkey seemed like a lot of leftovers, so I halved this recipe. Up the amount of cayenne if you like things spicy.
view more member recipes
LEFTOVER TURKEY HASH
view my recipes
print
save
Category: Turkey
Prep Time: Cook Time: Total Time:
2 small russet potatoes (about 11 ounces)
6 tablespoons unsalted butter, divided
1 medium red, yellow and green bell pepper, chopped (about 1 cup each)
1 medium yellow onion, chopped (about 1 cup)
1 stalk celery, chopped (about 1/2 cup)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper, or more to taste
8 cups cooked turkey breast, cut into 1/2-inch cubes
5 tablespoons chopped flat-leaf parsley
Place potatoes in small saucepan and add enough cold water to cover by 1 inch. Bring to a boil over high heat. Add 1 teaspoon salt; reduce heat to medium-low and simmer gently until potatoes are barely tender, about 15 minutes. Drain and cool to room temperature; peel and cut into 1/2-inch pieces. Set aside.
Melt 2 tablespoons butter in a large cast-iron skillet over medium-low heat. Add peppers, onion and celery; cover and cook, stirring occasionally, for 3 to 4 minutes. Add salt, pepper and cayenne. Continue cooking, uncovered, until vegetables are lightly golden and tender, about 3 minutes longer. Remove vegetables from skillet. Increase heat to high; melt remaining 4 tablespoons butter in skillet. Add potatoes and cook until golden brown. Reduce heat to medium; add turkey and reserved vegetables. Cook until turkey is heated through. Sprinkle with parsley and serve.
Makes 8 servings.
Notes: Eight cups of turkey seemed like a lot of leftovers, so I halved this recipe. Up the amount of cayenne if you like things spicy.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Leftover Turkey And Stuffing Pie
by suemunzlinger
Left over Dressing and Gravy 1 cup Turkey Stock 2 tablespoons Olive Oil 1/2 cup Celery, medium diced 1/2 cup Carrot, peeled and medium diced 1/2 cup onion, medium diced 1/2 teasp
by suemunzlinger
Left over Dressing and Gravy 1 cup Turkey Stock 2 tablespoons Olive Oil 1/2 cup Celery, medium diced 1/2 cup Carrot, peeled and medium diced 1/2 cup onion, medium diced 1/2 teasp
Leftover Turkey Idea
by ICOOK2
Take a left-over slice of turkey, dip in a mixture of beaten egg and grated parmesan, dredge it in seasoned flour and then pan fry in olive oil. With a little tomato sauceon the side, it is the perfe
by ICOOK2
Take a left-over slice of turkey, dip in a mixture of beaten egg and grated parmesan, dredge it in seasoned flour and then pan fry in olive oil. With a little tomato sauceon the side, it is the perfe
Leftover Turkey Vegetable Soup
by sgre52160
Turkey carcass, neck and wings 8 cup water 2 chicken bouillon cubes 1 medium onion, diced 2 cup celery, sliced 1 bay leaf 1/4 cup snipped parsley 1/2 tsp salt 1/2 tsp poultry seasoning 3 carr
by sgre52160
Turkey carcass, neck and wings 8 cup water 2 chicken bouillon cubes 1 medium onion, diced 2 cup celery, sliced 1 bay leaf 1/4 cup snipped parsley 1/2 tsp salt 1/2 tsp poultry seasoning 3 carr
view more member recipes
related CDKitchen recipes
Easy Leftover Turkey Casserole
Roast Beef Hash
Easy Turkey Pot Pie
Creamy Turkey Soup
Cheesy Hash Brown Potato Casserole
Sweet Potato & Leftover Turkey Salad
Turkey Egg Salad
Sweet And Spicy Bacon Wrapped Turkey Breast
Turkey Hash With Country Gravy
Baked Leftover Turkey Hash