Looking for a new and delicious left-over turkey dish to try? This turkey hash is loaded with flavors from olives, bell peppers, parsley and you can even melt some cheese on top if you like!! Enjoy!
Now that Christmas Days is past and done, perhaps you are once again left with too much Turkey. While you probably already have a few staple recipes that you use for these left-over pieces, it certainly doesn’t hurt to add more to your repertoire especially something that’s so easy to make and that packs in a lot of flavor.
I made this easy Turkey hash the other day when I ran out of ideas on what to do with our remaining 2 cups of left-over Turkey. We had it for lunch with some rice though it can easily be paired with baked potatoes and green salad, too. It was truly yummy and I love that there’s nothing complicated in the recipe at all, just wonderful flavors with some extra crunch from the Almonds. Try this soon!
The original recipe titled Ed’s Victorious Turkey Hash came from the book of Nigella Lawson – Nigella Christmas. I only made very slight adaptation and only as a matter of taste and really because we only had Sriracha instead of Tabasco. Please enjoy!
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1/3 cup sliced Almonds
1 Tablespoon Butter
2 Tablespoons Olive Oil
1 small Onion, peeled and chopped
1 large red Bell Pepper, seeded and chopped into about 3/4-1-inch pieces
3 Garlic cloves, peeled and minced
2 cups shredded, cold left-over Turkey
2/3 cup black Olives, pitted
2 Tablespoons Sour Cream
2 Tablespoons Turkey or Chicken broth
A few drops of Sriracha or Tabasco, to taste
3/4 cup shaved Parmesan Cheese
2 Tablespoons chopped Italian flat leaf Parsley, for garnish
Toss the sliced Almonds in a hot, dry skillet over a medium to high heat until toasted. Remove to a plate for a while.
Add the butter and oil to the skillet, then throw in the chopped onions and peppers and cook, stirring, over a medium to low heat for about 10 minutes.
Stir in the garlic, then add the shredded turkey and cook until piping hot.
Return the reserved toasted sliced almonds to the pan, add the olives and mix in.
Whisk together the sour cream, turkey or chicken broth and egg, then pour into the pan, give a quick stir to combine and shake in the Tabasco or Sriracha sauce.
Finally, add the shaved Parmesan and stir until it begins to melt into the hash.
On serving, sprinkle with chopped parsley, if wished.
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