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!
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Peel and dice the potatoes into a small 1/2" dice.
- 2
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.
- 3
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.
- 4
Add the green onion, and garlic, and stir for another 1-2 minutes.
- 5
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.
- 6
You can serve the turkey cranberry hash as a side dish, or top it with an egg for a breakfast meal.