Morning-After Turkey Breakfast Hash with Sweet Potatoes and Roasted Peppers (and a fried egg!) Wendy Goodfriend
Morning-After Turkey Breakfast Hash with Sweet Potatoes and Roasted Peppers (and a fried egg!) (Wendy Goodfriend)

Thanksgiving Leftovers: Morning-After Turkey Breakfast Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)

Thanksgiving Leftovers: Morning-After Turkey Breakfast Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)

For many folks, Thanksgiving doesn’t end on Thursday. With family and friends in town, you might be looking for a quick and easy way to deliciously feed the masses! Enter this crowd-pleasing hash recipe. I mean, who doesn’t like a good hash?

With a mix of roasted sweet potatoes, Yukon gold potatoes, sweet roasted red peppers, corn, and cilantro, this is a whole new way to eat turkey for breakfast. It’s terrific on its own, or top each portion off with a fried egg. Put out bowls of plain yogurt and lime wedges, and you have yourself a brunch-time party. Especially if you serve this with mimosas!

This hash is also easy to personalize with other leftovers from your Thanksgiving feast. Add a few roasted Brussels sprouts or cauliflower if you like, and carrots or other root vegetables would be right at home here.

If you really do have masses to feed, double the recipe.

Serve the hash topped with a fried egg.
Serve the hash topped with a fried egg. (Wendy Goodfriend)

Morning-After Turkey Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)

Makes 4 to 6 servings

    Ingredients:
  • 1 lb orange sweet potatoes, peeled and cut into small pieces
  • 1 lb Yukon gold potatoes, peeled and cut into small pieces
  • Olive oil
  • Kosher salt
  • 1 yellow onion, finely chopped
  • 1 tsp ground cumin
  • 1/2 cup fresh or thawed frozen corn kernels
  • 2 cups chopped cooked turkey meat
  • 4 oz jar diced pimiento peppers or chopped roasted red bell pepper
  • 1/4 cup chopped cilantro, plus more for garnish
Peel the potatoes.
Peel the potatoes. (Wendy Goodfriend)
Dice the potatoes.
Dice the potatoes. (Wendy Goodfriend)
    Instructions:
  1. Preheat oven to 400°F. On a rimmed baking sheet, toss the sweet potatoes and Yukon gold potatoes with a drizzle of olive oil and sprinkle with salt. Roast until tender and brown, stirring occasionally, about 30 minutes.
  2. Roast the potatoes until tender and brown.
    Roast the potatoes until tender and brown. (Wendy Goodfriend)
  3. Meanwhile, in a large frying pan over medium heat, warm 1 tbsp oil. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes. Add the roasted potatoes and cilantro and stir to combine. Season with salt and pepper.
  4. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes.
    Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in the cumin, corn, turkey, and pepper and cook until heated through, about 5 minutes. (Wendy Goodfriend)
    Add the roasted potatoes and stir to combine.
    Add the roasted potatoes and stir to combine. (Wendy Goodfriend)
  5. Serve the hash with a dollop of yogurt, a sprinkle of cilantro, and the lime wedges. Or top each portion with a fried egg.
Serve the hash topped with a fried egg.
Serve the hash topped with a fried egg. (Wendy Goodfriend)

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