This turkey hash recipe transforms your leftover Thanksgiving turkey and vegetables into an amazing new creation. While you can use whatever veggies you have on hand, we've found the best results from sturdier ones like potatoes, carrots, green beans and broccoli. Combined with the tanginess of sun-dried tomatoes, it creates an entirely new flavor profile, so your leftovers don't taste like leftovers.
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- Soak the sun-dried tomatoes in the boiling water until softened, 10 to 20 minutes (depending on how dry they are). Drain and dice the tomatoes.
- Meanwhile, in a large bowl, combine the vegetables, turkey and oregano.
- Add the tomatoes and toss everything together. Add just enough gravy to lightly coat the ingredients without making them wet (about ½ cup and less than that if you use milk or cream). Add salt and pepper to taste.
- In a large Dutch oven, heat the oil over medium-high heat until shimmering. Add the onion and garlic, and cook, stirring occasionally, until softened and beginning to brown, about 7 minutes.
- Add the turkey-vegetable mixture and toss well to incorporate the onions. Reduce the heat to medium, cover, and cook until piping hot, about 15 minutes. Every 3 minutes or so, uncover and use a spatula to scrape the hash off the bottom so it doesn’t stick, and stir the ingredients around.
Tip: The best vegetables to use in this dish are fairly sturdy ones (like potatoes, carrots, green beans and broccoli). If you want to add vegetables that are in a sauce (like creamed onions), use the sauce in place of—or in addition to—the gravy called for.