Thanksgiving Leftover Recipes: Breakfast Hash! • The Heritage Cook ® (2024)

Today’s Recipes: Turkey Hash and Sweet Potato Hash

When I was growing up, my mother loved going out for breakfast on the weekends. It was a huge treat for her. It wasn’t until I grew up that I realized because she had to get up and go straight to work making breakfast for everyone else, she never had the chance to relax first thing in the morning. While we were all eating and laughing, she was being a short-order cook, making breakfast to order! Now, when I am cooking for the family, I can’t help but smile at how much she would have enjoyed my cooking for her today!

You probably don’t normally think of eating turkey for breakfast, but this hash is one of my favorite ways to use leftover turkey. If you wanted to, you could use leftover mashed potatoes instead of the boiled potatoes or frozen hash browns. Season the mashed potatoes to taste and form into small patties. Fry in a small amount of butter over medium heat until golden brown. Very carefully flip them over and fry the other side. Transfer them to a plate and keep warm in the oven while you cook the onions and peppers and reheat the turkey meat. When ready to serve, break up the potato pancakes and toss with the other ingredients. This is rich and comforting, in the best way imaginable!

For the sweet potato hash, you can leave out the sugar if you prefer a more savory dish, but made as directed below, it is a healthy breakfast option and can replace pancakes or waffles.

On this holiday weekend, I hope you have an opportunity to relax and enjoy yourself. Thank you for joining me on this blogging journey. I am so thankful for each and every one of you!

Happy Thanksgiving!

Jane’s Tips and Hints:

When you are planning on making a big breakfast for your family or visiting guests, figure out how much of it you can do the day before. Pre-cut your vegetables, par-cook as much as you can, and choose recipes you can assemble the night before and bake in the morning. You can relax more in the morning and enjoy your breakfast!

Thanksgiving Leftover Recipes: Breakfast Hash! • The Heritage Cook ® (3)

Turkey Hash

2015-07-21 19:07:30

Thanksgiving Leftover Recipes: Breakfast Hash! • The Heritage Cook ® (4)

Yields 4

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Ingredients

  1. 1-1/2 lb medium Yukon Gold potatoes (or frozen hash brown in a pinch)
  2. 7 tbsp unsalted butter, divided
  3. 1 medium yellow onion, finely chopped
  4. 2 Cubanelle peppers (Italian green frying peppers), seeded and chopped
  5. 1 cup shredded cooked turkey, preferably dark meat
  6. 3/4 tsp salt
  7. 1/2 tsp ground black pepper
  8. 4 large eggs

Instructions

  1. Place the potatoes in a large stockpot, then cover with enough cold water to cover by at least 1 inch. Bring to a boil over medium-high heat, then reduce to a simmer, partially cover the pot and cook for 20 to 25 minutes, or until just tender.
  2. Drain the potatoes and let cool slightly.
  3. While the potatoes cool, in a large non-stick skillet over medium-high heat, melt 6 tablespoons of the butter. Add the onion and peppers and sauté until golden brown, about 8 to 10 minutes.
  4. Once the potatoes have cooled, peel them and coarsely grate them with a box grater.
  5. Add the potatoes, turkey, salt and pepper to the skillet, then cook, turning occasionally, until browned in spots, about 15 to 20 minutes. Transfer the hash to serving plates.
  6. Add the remaining 1-tablespoon of butter to the skillet. Set over medium heat. When the butter has melted, fry the eggs. Serve 1 egg over each serving of hash.

By Gourmet magazine

The Heritage Cook ® https://theheritagecook.com/

Sweet Potato Hash

2015-07-21 19:08:06

Yields 8

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Ingredients

  1. 3 lb red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch cubes (about 8 cups)
  2. 4 tbsp (1/2 stick) unsalted butter, divided
  3. 1/4 cup canola oil
  4. 3 cups coarsely chopped onions (about 2 large)
  5. 1/2 cup (packed) golden brown sugar
  6. 2 tsp pumpkin pie spice

Instructions

  1. Cook potatoes in large pot of boiling salted water until slightly softened, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer to large bowl.
  2. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add onions and sauté until deep golden brown, about 10 minutes. Transfer to bowl with potatoes.
  3. DO AHEAD: Potatoes and onions can be prepared 1 day ahead. Cover and chill.
  4. Add brown sugar and pumpkin pie spice to potatoes; toss. Melt remaining 3 tablespoons butter in large nonstick skillet over medium heat. Add potatoes to skillet; spread in even layer, pressing with back of spoon or spatula. Cook until golden brown, turning occasionally, about 15 minutes. Season with salt and pepper. Transfer to bowl and serve.

By Chef Michael Lomonaco

The Heritage Cook ® https://theheritagecook.com/

Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. I can be contacted via email at: heritagecook (at) comcast (dot) net. Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, www.theheritagecook.com.

Thank You!

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Thanksgiving Leftover Recipes: Breakfast Hash! • The Heritage Cook ® (2024)

FAQs

What is hash that you eat for breakfast? ›

Hash is most well known in its corned beef iteration, complete with a couple of fried eggs on top. But hash can be any collision of skillet-fried potatoes and meat. It doesn't have to involve corned beef. And honestly, the eggs are optional, too.

What is turkey hash made of? ›

This turkey hash recipe follows that resourceful formula, featuring diced turkey, onion, and potatoes along with celery, bell pepper, and parsley. It's made even more delicious with turkey gravy and will quickly use up any leftovers from your big holiday meals.

What is hash called now? ›

Weed, marijuana and hash (hashish) refer to various products that are made from the plant. These terms are often used interchangeably. The Opium Act uses the terms 'hemp' and 'cannabis'.

What is traditional hash made of? ›

Hashish—or hash—originates in the Middle East, Pakistan, North Africa, and Afghanistan. Hashish is made of the most resinous parts of the cannabis plant that are compressed, creating a higher concentrate product. The end product is typically in a cake, ball, or cookie-like sheet that users break off and smoke.

Is hash illegal in Turkey? ›

Cannabis is illegal in Turkey for recreational use, but allowed for limited medical and scientific purposes. The Turkish term for cannabis is kenevir.

What is the most expensive hash in the world? ›

Loud Dream

In 2022, the cannabis strain was selling for an average of $800 per ounce. It has a number of unique attributes inherited from its parent plant, the popular Blue Dream strain.

What country invented hash? ›

Hash consumption began a little later than cannabis use and likely started in Persia and Central Asia. Hash made its way along the Silk Road into the Middle East and was probably more often used as incense, a highly valuable commodity at the time.

What food is called hash? ›

Have you ever asked yourself, “What exactly is corned beef hash?” Hash is simply defined as a mixture of foods that have been finely chopped or diced. The word “hash” comes from the French word “hacher” which means “to chop”. Basically, hash is a combination of chopped or diced meat, potatoes, and spices.

What is the most common hash? ›

The MD5 algorithm, defined in RFC 1321, is probably the most well-known and widely used hash function. It is the fastest of all the . NET hashing algorithms, but it uses a smaller 128-bit hash value, making it the most vulnerable to attack over the long term.

What is typically in a hash? ›

Derived from the French word “hacher,” which means “to chop,” hash typically consists of chopped or diced potatoes, onions and meat sauteed in a skillet until brown and crisp. It's a homey dish that was designed to make use of leftovers, which means it can come together in a flash.

What is hash in Southern cooking? ›

Like yellow mustard-based sauce, hash is a distinctive feature of the South Carolina barbecue style. A sort of cross between a thick gravy and a stew, it's made from pork and (often) various pig organs and is usually served over white rice, though sometimes grits or bread are used instead.

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