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Home-Style Turkey Hash

On cold winter weekends, this skillet dish is ideal for a family brunch. 


  • 2 cups (500 mL) reserved cubed cooked turkey from Autumn Roast Turkey Breast
  • 4 slices bacon
  • 3 cups (750 mL) frozen, seasoned, chunky-style hash brown potatoes
  • 3/4 cup (175 mL) green or red bell pepper or combination of both, chopped
  • 1/4 medium red onion, cut into thin wedges
  •  Freshly ground black pepper to taste
  • 1 cup (250 mL) prepared turkey gravy


  1. Cut bacon into 1-inch pieces using Professional Shears. Place in (10-in.) Skillet. Cook over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon to paper towels to drain. Pour bacon drippings into small bowl and set aside.

  2. Return 2 teaspoons bacon drippings to pan. Add frozen potatoes, forming a single layer. Cook potatoes, without stirring, over medium heat 8-10 minutes or until potatoes are browned on one side. 

  3. Meanwhile, chop bell pepper using Food Chopper. Cut onion into thin wedges using Chef's Knife. Stir potatoes with Nylon Turner; continue cooking 3 minutes. Add bell pepper and onion; continue cooking 2-3 minutes, stirring frequently.

  4. Stir in turkey and reserved bacon. Drizzle mixture with 1-2 teaspoons bacon dripping to moisten, if desired. Heat thoroughly. Season to taste with black pepper. 

  5. Heat gravy in (1.5-qt.) Saucepan over medium heat, stirring frequently. Serve with turkey hash.


  • 4  servings

Nutrients per serving:

Calories 450, Fat 22 g, Sodium 1720 mg, Dietary Fiber 3 g

Cook's Tips:

Recipe can be doubled. Potatoes will cook up crispy and brown if cooked in a single layer, so use the (12-in.) Skillet when doubling ingredient amounts.

Frozen, seasoned, chunky-style hash brown potatoes come packaged in 28-ounce bags. One-half bag equals 3 cups.

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