Description
A flavorful and crispy potato leek turkey hash that’s perfect for breakfast or a main course, featuring tender baby potatoes, savory turkey, and aromatic leeks sautéed to perfection in olive oil. This easy stovetop recipe is a great way to use up leftover turkey and can be topped with optional fried eggs for added richness.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 cups cooked turkey (shredded or diced)
- 1½ cups baby potatoes (quartered)
- 1 large leek (cleaned and sliced thinly)
- 1 small bell pepper (diced)
- 2 cloves garlic (minced)
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
- Optional: fried eggs for serving
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium heat to get it hot but not smoking, providing the base for cooking the potatoes crispy and golden.
- Cook the potatoes: Add the quartered baby potatoes to the skillet and cook for 10–12 minutes, stirring occasionally to ensure even browning and tenderness.
- Sauté the vegetables: Add the thinly sliced leeks and diced bell pepper to the skillet and sauté for 4–5 minutes until softened and fragrant.
- Add garlic and spices: Stir in the minced garlic, paprika, salt, and black pepper, cooking for 1 more minute to release aromas and blend flavors.
- Mix in the turkey: Add the shredded or diced cooked turkey to the skillet, cooking for another 3–4 minutes with occasional stirring until heated through and slightly crispy.
- Garnish and serve: Sprinkle with fresh chopped parsley and serve hot. Optionally, top each serving with a fried egg for extra protein and richness.
Notes
- Perfect for using up leftover holiday turkey.
- Substitute chicken or ham if preferred.
- Add a handful of spinach or kale in the last few minutes for extra greens and nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Main Course
- Method: Stovetop
- Cuisine: American
