Best 19 Turkey Hash Recipes

TURKEY HASH

Steps:

• In a large skillet, saute onion and peppers in butter until tender. Add the potatoes, turkey, salt if desired, cayenne and nutmeg. Cook and stir over low heat for 20 minutes or until lightly browned and heated through.

TURKEY AND HASH BROWN CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x12 inch casserole dish.
• Heat oil in a skillet over medium heat and cook hash browns until golden. Spread hash browns over bottom and sides of casserole dish to form a crust. In a separate skillet over medium heat, cook turkey until lightly brown. Mix in onion and cook until tender. Place broccoli in a microwave safe bowl and cook in microwave 4 to 5 minutes on High, or until tender. Spread turkey, onion and broccoli over hash browns in the casserole dish.
• In a bowl, mix cream of mushroom soup, cream of celery soup, Cheddar cheese, milk, garlic powder, pepper and seasoned salt. Pour over casserole.
• Bake 25 minutes in the preheated oven, until bubbly. Garnish with chopped tomatoes to serve.

ASIAN STUFFED EGGPLANT WITH HAWAIIAN-STYLE PORK (OR TURKEY) HASH

Steps:

• Combine pork or turkey, eggs, green onions water chestnuts garlic, ginger powder, pepper, sesame oil, oyster sauce, sugar and soy sauce in a large bowl. Mix well (I like to use my hands).
• Cut a wedge out of the eggplant. Stuff the pork mixture into the newly created pocket. (I always overstuff).
• If desired, put the wedge back on top of the eggplant.
• ***NOTE***There will be alot of stuffing left over. This can be made into "pork hash" burgers or made into pork hash. To make pork hash, place about 1 tablespoon of the mixture on to the middle of a wrapper. Wrap up the sides, leaving the top open and unsealed.
• Put stuffed eggplant and pork hash into a steamer, and steam for about 30 minutes.
• Serve with soy sauce mixed with dry powdered mustard, or sweet and thick teriyaki sauce or chinese black bean sauce.

MEXICAN TURKEY HASH BROWN BAKE

Steps:

• In a large skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink. Add the hash browns, enchilada sauce, tomato sauce, chiles and taco seasoning; heat through., Transfer to a 13x9-in. baking dish coated with cooking spray., Cover and bake at 375° for 30 minutes. Sprinkle with cheese; bake, uncovered, 5-10 minutes longer or until cheese is melted. Serve with sour cream if desired.

TURKEY HASH WITH COUNTRY GRAVY

Steps:

• Heat a large skillet over medium-high heat. Crumble sausage into skillet. Add onions, peppers, and pimientos. Cook 6 to 8 minutes or until sausage is just cooked through, stirring often to break up sausage. Transfer to a large bowl. Clean pan and heat oil.
• Add stuffing, eggs and turkey to bowl with sausage mixture and stir to combine. Add to heated pan and press down with spatula until bottom of skillet is covered with hash. Brown 5 to 7 minutes untouched. Use a spatula to flip over hash and continue to cook another 5 to 7 minutes.
• Meanwhile, take leftover gravy and heat in a saucepan over medium heat. As gravy heats up, whisk in enough milk to thin to desired consistency.
• Serve hash topped with poached egg and warmed turkey country gravy.

OLD FASHIONED TURKEY HASH

Steps:

• 1. In 3 quart saucepan, melt butter over medium heat. Add onion and cook, stirring, until soft, about 4-5 minutes. Stir in flour and cook stirring constant 1 minute. With a wire wisk, gradually whisk in milk, salt and pepper, and nutmeg. Heat to a boil over med-high heat, whisking. Reduce heat and simmer whisking here an there 5 minutes
• 2. Stir turkey into sauce and heat through, stir in parsley and serve (over noodles, rice, or mashed potatoes)

SWEET POTATO TURKEY HASH

Steps:

• Bring a large pot of water to a boil. Add sweet potatoes, and cook for about 5 minutes, or until tender. Drain, and set aside.
• While the sweet potatoes are boiling, heat 1 tablespoon oil in a large skillet over medium-high heat. Saute the onion and green pepper with until tender. Season with cumin, salt, and pepper.
• In a large bowl, toss together the sweet potatoes, onion mixture, and turkey. Heat remaining oil in a large skillet over medium heat. Place the sweet potato mixture in the skillet, flatten with a large spoon or spatula, and cook until the bottom is crisp. Carefully turn and cook the other side until crisp. Serve warm.

TURKEY AND SWEET POTATO HASH

Steps:

• Preheat the oven to 400 degrees F.
• For the Hash: Mash 1 cup of the sweet potatoes in a large bowl. Then stir in the turkey, chicken broth, cilantro, chipotles in adobo, garlic, egg white, 1/4 cup of the cheese, the remaining 1/2 cup chopped sweet potatoes, 2 teaspoons of salt and a few grinds of pepper.
• Heat 2 tablespoons of the butter and 1/2 teaspoon of the coriander in an ovenproof 10-inch nonstick skillet over medium heat. Add the potato mixture and spread it evenly in the skillet, pressing lightly to form a solid cake. Cook, shaking the skillet occasionally, until the bottom is set, about 3 minutes.
• Put a large plate over the skillet and invert so the hash falls onto the plate. Return the skillet to the heat and melt the remaining 1 tablespoon butter with the remaining 12 teaspoon coriander. Slide the hash back into the skillet cooked side up (if it breaks apart, simply reshape it into a solid cake). Cook, shaking the skillet occasionally, for 2 minutes.
• Transfer the skillet to the oven and bake the hash until firm, about 10 minutes. Carefully invert or slide the hash onto a serving plate and scatter the remaining 14 cup cheese, the cilantro leaves, and the scallion over the top.
• Serve with Chipotle Cranberry Sauce (See Below) if using.
• For Cranberry Sauce: Whisk together the cranberry sauce, chiles, lime juice and lime zest in a small bowl. Season with salt and pepper.
• Copyright 2016 Television Food Network, G.P. All rights reserved.
• 2/3 cup; Active Time: 5 minutes

TURKEY HASH WITH BRUSSELS SPROUTS AND PARSNIPS

Steps:

• Simmer parsnips in salted water for about 2 minutes, until cooked through but firm. Drain and set aside. Heat oven to 400 degrees.
• Put 4 tablespoons butter in a large cast-iron skillet over medium-high heat. Add bacon and fry lightly for 1 minute, then add onions and reduce heat to medium. Cook, stirring occasionally, until onions are soft and beginning to color, about 10 minutes. Season well with salt and pepper.
• Add parsnips, turkey and sage. Stir to coat well. Let sizzle, adding more butter as needed, until mixture is well browned, about 10 minutes. Check seasoning. Add broth and transfer skillet to oven. Bake, uncovered, until broth is absorbed and hash is crisp, 10 to 15 minutes.
• Meanwhile, cook brussels sprouts: Heat a small amount of butter or oil in a skillet over medium-high heat. Add slivered sprouts, salt and pepper; stir-fry briefly, until sprouts are just cooked, about 2 minutes. Stir in scallions and jalapeño. Spoon sprouts over hash mixture and set aside to keep warm.
• For each portion, cook 1 large egg sunny-side up. Top hash with fried eggs and garnish with cilantro sprigs.

TURKEY AND SWEET-POTATO HASH

Steps:

• Place potatoes in a medium saucepan; cover with cold water, and bring to a boil. Reduce heat; simmer until just tender, about 7 minutes. Drain; set aside.
• Heat 3 tablespoons butter in a large non-stick skillet over medium heat. Add apple; cook until golden, about 11 minutes. Transfer to a plate; set aside.
• Add remaining 2 tablespoons butter, the onion, and celery to skillet; cook until slightly softened, 9 to 10 minutes. Add wine; cook until liquid has almost evaporated. Add turkey, potatoes, cream, and stock. Simmer until sauce is creamy and vegetables are tender, about 12 minutes. Stir in sage and apple; season with salt and pepper. Spoon onto buttered toast, and drizzle with sauce.

TURKEY HASH

Steps:

• In a large heavy skillet cook the onion and the bell peppers in the butter over moderately low heat, stirring, until they are softened, add the flour, and cook the roux mixture, stirring, for 3 minutes. Add the broth, the Sherry, and the half-and-half, whisking, bring the mixture to a boil, whisking, and stir in the turkey, the potato, the Worcestershire sauce, the lemon juice, the Tabasco, and salt and black pepper to taste. Simmer the mixture, stirring occasionally, for 10 minutes, thinning the mixture with water if necessary. The hash may be prepared up to this point 2 days in advance and kept covered and chilled. Reheat the hash, thinning the mixture with water if necessary. Stir in the parsley and transfer the hash to a chafing dish.

TURKEY HASH OR TURKEY SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Heat a large skillet over medium heat, and melt 1 tablespoon of the butter.
• Add the onions, carrots and celery.
• Saute until the onions are translucent, 5 to 7 minutes.
• Add half the parsley and the salt and pepper, and cook another minute.
• Add the turkey and stir.
• Stir in the gravy, then 1/4 cup of the broth.
• Bring to a boil; reduce heat; simmer until thickened a bit, about five minutes.
• Add broth as needed to achieve a thin, stewy sauce.
• Melt the remaining butter in a saucepan and stir in mashed potatoes, stirring until warm.
• Scoop turkey mixture into individual tins or an 8x10 pan.
• Spread the mashed potatoes over the top.
• Bake 20 minutes or until golden.

SOUTH AMERICAN TURKEY HASH

Steps:

• Mix the turkey with the sherry and set aside.
• Heat oil in a large, heavy skillet. Add onion and green pepper and saute until lightly browned. Add the chili pepper and garlic. Saute a minute longer, then stir in the turkey.
• Saute the turkey, stirring for five minutes or so, until it has uniformly crumbled and has lost its color. Stir in the olives, capers, raisins, cumin, oregano, cayenne pepper and salt to taste.
• Simmer for 30 minutes, stirring from time to time. Stir in the tomato paste and simmer for 15 minutes longer. Sprinkle with pine nuts and serve with rice.

TURKEY AND HASH BROWNS PIE

Steps:

• Combine turkey, carrots, egg, Worcestershire sauce, garlic powder, and breadcrumbs and mix well.
• Spread turkey mixture in the botton and up the sides of a 10-inch pie plate to form the shell.
• Put thawed hash browns evenly into the turkey shell. Drizzle with melted butter or margarine.
• Bake for 40 minutes at 350 degrees.
• Top with cheese and bake another 5-10 minutes.

SUSIE'S TURKEY HASH SUPER SPECIAL

Steps:

• Cut up potatos in bite size peices. Chop onion garlic and celery. Put in large frying pan and add butter sliced in smaller peices.Add Spices. Cook till qnions are soft.Add broth and turkey and cook app 8 minute Add stuffing and cook till potatos are soft.Cook till broth thickens .Serve and enjoy.

TURKEY AND SWEET POTATO HASH

Steps:

• Over medium high heat in 12" non-stick skillet, saute potatoes, onions, bell pepper, jalapeno, green onions in 1 T. oil until veggies soften. Remove from skillet. Saute turkey seasoned with Montreal Seasoning and smoked paprika with 1T. oil until cooked through, about 5-8 minutes. Add potato mixture back into skillet. Add kale, chicken broth, turn up heat and cover until kale softens, about 2 minutes. Saute uncovered until liquid evaporates. Serve as casual dinner or use as a base for poached eggs.

TURKEY OR CHICKEN HASH WITH GRAVY

Steps:

• 1. https://www.justapinch.com/recipe/lynn-socko/chicken-gravy/quick-easy-healthy-gravy?k=%27lynn+socko+chicken+gravy%27&p=1&o=r
• 2. https://www.justapinch.com/recipe/lynn-socko/hashbrowns/vegetarian-healthy-potatoes?k=hashbrowns&p=1&o=r
• 3. Prepare your cooked turkey or chicken by slicing, dicing, cubing into small pcs., or shredding. Slice onion. Place onion and celery in skillet with small amount of butter or olive oil and cook on low till tender, add turkey to skillet to heat. Once hot, add in cooked hashbrowns.

TURKEY HASH

Steps:

• Generously cover potatoes with cold water, then simmer, partially covered, until just tender, 20 to 25 minutes. Drain. Cool slightly, then peel and coarsely grate with a box grater.
• While potatoes cool, melt 6 tablespoons butter in a 12-inch nonstick skillet over medium-high heat and cook onion and peppers, stirring occasionally, until golden brown, 8 to 10 minutes.
• Add potatoes, turkey, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, turning occasionally, until browned in spots, 15 to 20 minutes. Transfer hash to plates.
• Fry eggs in remaining Tbsp butter in skillet over medium heat. Serve on top of hash.

LEFTOVER TURKEY HASH

Steps:

• Cut bacon into one inch pieces and cook until crisp in a large pan. Drain. Pour bacon drippings into small bowl and set aside.
• Wipe out pan with paper towels and return 2 tsp drippings to pan.
• Add frozen potatoes and spread out to single layer. Cook for 8-10 minutes until browned on one side.
• While the potatoes are cooking, chop the bell pepper and cut the onion into wedges.
• Stir the potatoes and continue to cook for 3 minutes.
• Add the onion and pepper and cook 3 minutes longer.
• Stir in turkey and cooked bacon. Drizzle with 2 tsp bacon drippings, season to taste with black pepper and conitinue cooking until heated through.
• Heat the gravy on the stove or microwave and serve with the hash.