Turkey hash with brussel sprouts

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  • Servings : 4-6
  • Prep Time : 25m
  • Cook Time : 1:30 h
  • Ready In : 1:40 h

Saint Patrick’s Day in a healthy way

Who doesn’t love St. Patrick’s Day? And who doesn’t love the quintessential St. Patrick’s Day meal corned beef? And better yet, who doesn’t love corned beef hash? In my family, we skip the corned beef and cabbage and go right to my corned beef hash. My corned beef hash is delicious, but probably not something you want to eat every day, particularly if you are trying to limit your salt.

So in the spirit of St. Patrick’s Day, but with an eye for being able to eat hash more regularly, I have developed this Turkey hash with brussel sprout recipes. The brussel sprouts are a nod towards cabbage in traditional corned beef and cabbage, as well as a way to boost the nutritional quality of this dish. See my post on brussel sprouts to find out why these little crucifers are so good for you.

Hash for dinner or breakfast

In our house we eat hash for dinner, and if we are lucky enough to have any leftovers, we eat it again for breakfast the next day. You can serve this dish for breakfast, brunch, lunch or dinner. It is good anytime of the day.

I like to serve turkey hash with a poached egg, sriracha sauce and green beer or a Bloody Mary.


Use the biggest skillet you have. I use either an inexpensive 14 1/2″ Baletti non-stick skillet I bought from Costco years ago, or a 12″ Lodge cast iron skillet. The cast iron does wonderful things for the potatoes and it is a great deal at $21.99.

To speed up the chopping use a food processor to chop the onions and the brussel sprouts. Stack the brussel sprouts in a feeding tube so they are stacked either stem to tip or tip to stem (not sideways.) This way you will get a cross cut through the core of the brussel sprout.

You can prepare some of the recipe steps in advance. The turkey can be roasted and shredded a day in advance. The potatoes can be boiled a day in advance. The vegetables can be chopped and sliced a day in advance. With all the ingredients prepped, cooking the hash goes very quickly.

Alternatively, you can make the entire hash a day in advance and let it set in the fridge for a day. I think the flavors may actually get better the next day.

Turkey hash is also an excellent use for leftover Thanksgiving turkey.

Happy St. Patrick’s Day!

Turkey hash with brussel sprouts

Rating: 51

Yield: 4-6

Turkey hash is a good alternative to corned beef hash, packed with flavor and a huge pile of healthy vegetables. Great for breakfast, lunch or dinner, especially when you top it with a poached egg.


  • 2 turkey thighs, about 2 1/2 pounds
  • 2 t olive oil
  • 2 russet potatoes, scrubbed (about 1 pound)
  • 5 T unsalted butter, divided
  • 1 onion, diced ( about a 1/4 cups)
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 1 celery stick, thinly sliced
  • 2 t hot smoked spanish paprika, divided (Pimenton de la Vera)
  • 2 pinches cayenne pepper, divided
  • 1 pound brussel sprouts
  • 1 T fresh thyme, chopped, plus more for garnish
  • Salt and pepper
  • Juice of 1 lemon
  • 6 eggs, poached (optional)


  1. Heat oven to 350 degrees. Lightly coat each turkey breast in olive oil. Season well with salt and pepper. Bake for 50 minutes, until done. Cool, remove skin and shred. Set aside.
  2. Cut potatoes into quarters and put in a pot of salted water. Bring to a boil and reduce heat. Simmer for 15 to 20 minutes until not quite done. You should be able to pierce with a fork. Let cool, peel and dice into 1/2" cubes. Set aside.
  3. In a large hot skillet, melt 1 T of butter. Add onion, peppers and celery, and a half t of paprika on medium high heat and saute for 5 - 6 minutes, until vegetables are tender. Season with a pinch of cayenne, salt and pepper. Transfer cooked vegetables to a bowl and set aside.
  4. In the same pan, melt another T of butter. Add shredded brussel sprouts, 1/2 t paprika, a pinch of cayenne pepper and salt and pepper. Saute for 4-5 minutes, until brussel sprouts are cooked and just begin to brown. Remove from pan and add to bowl of sauteed vegetables.
  5. In the same pan, melt 3 T of butter. Add diced potatoes and cook on high until brown and crispy, turning periodically as they crisp.
  6. When potatoes are done, reduce heat to medium and add brussels sprouts, sauteed vegetables and shredded turkey back to the pan. Toss together over medium low heat to heat through. Add one more teaspoon of Spanish paprika, thyme and lemon juice. Adjust salt and pepper.
  7. Serve on individual plates and top with a poached egg.

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