Crispy Leftover Turkey Hash
Cooked turkey and potatoes fried hard in one pan until the edges crisp, with a fried egg on top for breakfast or a fast supper.
Ingredients
- 1.5 cup cooked turkey
- 2 cup cooked potatoes
- 1 piece onion
- 1 tbsp olive oil
- 1 tbsp butter
- 0.5 tsp smoked paprika
- 2 piece egg
- 2 piece spring onion
Instructions
- 1
Heat the oil and butter in a heavy skillet over medium-high heat.
- 2
Add the diced cooked potatoes in a single layer and leave them undisturbed for 5 minutes so they brown.
- 3
Add the onion and paprika and cook 4 minutes more, turning occasionally.
- 4
Stir in the shredded cooked turkey, press everything flat and cook 4 minutes until the underside is crisp.
- 5
Season with salt and pepper, top with a fried egg and scatter over the spring onion.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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