Turn leftover turkey from Thanksgiving Day into a hearty hash the next morning.
Indeed, turn the leftover bird into ahearty breakfasteveryone will gobble up.
Onions, bell peppers, and garlic are added to form a dynamic (and colorful) hash.
Credit:Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Emily Nabors Hall
Fry up somesunny-side eggsto top the hash, and you’ve got a whole meal in one skillet.
Reheat in a skillet until hot throughout before serving.
Transfer bacon to a plate lined with paper towels, reserving 2 tablespoons drippings in skillet.
Credit:Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Emily Nabors Hall
Crumble bacon, and set aside.
Cook potatoes:
Add potatoes and oil to hot drippings in skillet.
Cook over medium, stirring occasionally, until potatoes are lightly browned and softened, 10 to 12 minutes.
Add vegetables:
Add onion and bell pepper.
Cook, stirring occasionally, until mixture is tender, about 10 minutes.
Stir in garlic; cook, stirring constantly, 1 minute.
Add turkey:
Add turkey, vinegar, salt, and black pepper; toss to combine.
Cook, stirring occasionally, until turkey is warmed through, about 2 minutes.
Garnish and serve:
Top mixture with fried eggs; sprinkle with scallion and crumbled bacon.
Hash comes from the French wordhacherto chop.
It typically refers to a cooked dish with chopped meat, potatoes, and/or vegetables.
