Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Emily Nabors Hall
This Thanksgiving, we’re thinking up lots of creative ways to repurpose those leftovers (and feed the family for days on end). Because let’s face it, turkey sandwiches can get old, especially when they’re all you’ve been eating for three days straight. But don’t worry. We’ve got a new way for you to bring life to that leftover turkey. Turn the leftover bird into a hearty breakfast everyone will gobble up with our Day-After-Thanksgiving Turkey Hash.
The heart and soul of this recipe is the potatoes, which are cooked in bacon drippings in a cast-iron skillet until lightly brown. Onions, bell peppers, and garlic are added to form a dynamic (and colorful) hash. A splash of red wine vinegar might seem unusual, but it adds a tangy note and helps balance out the richness of the bacon. Pair the leftover shredded turkey with hot, crumbled bacon for double the fun (in this dish, a little bacon grease brings a big punch of flavor). Fry up some sunny-side eggs to top the hash and you’ve got a whole meal in one skillet.
How to Make It
Step 1
Cook bacon in a large cast-iron skillet over medium, turning often, until crispy, about 10 minutes. Transfer bacon to a plate lined with paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside.
Step 2
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 onion and bell pepper. Cook, stirring occasionally, until mixture is tender, about 10 minutes. Stir in garlic; cook, stirring constantly, 1 minute. Add turkey, vinegar, salt, and black pepper; toss to combine. Cook, stirring occasionally, until turkey is warmed through, about 2 minutes.
Step 3
Top mixture with fried eggs; sprinkle with scallion and crumbled bacon. Serve hot.
