Paula Deen Turkey Hash

Paula Deen Turkey Hash turns leftover Thanksgiving bird into a 10-minute skillet meal with bulk sausage, sweet potato chunks, and smoked paprika. It feeds five people and works just as well for Sunday brunch as it does for a quick weeknight dinner. This is what Southern cooks have always done with the rest of the turkey.

The sausage is what makes or breaks this hash. You need to get it browned and crumbled before anything else hits the pan. That rendered fat from the sausage coats the sweet potato and turkey, giving the whole skillet a savory base that olive oil alone cannot do.

Cook the sweet potatoes and turkey ahead, even a day or two before. The hash comes together in one skillet and takes under 10 minutes from start to finish. Serve it with a fried egg on top and extra hot sauce on the side.

Paula Deen Turkey Hash

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

505

kcal

A quick skillet hash made with shredded leftover turkey, crispy browned sausage, tender sweet potato chunks, and a kick of smoked paprika and hot sauce. Everything cooks in one pan and gets topped with a fried egg.

Ingredients

• 1 tablespoon Olive oil
  

• 1/2 lb bulk sausage
  

• 1 medium chopped onion
  

• 3 cups cooked shredded turkey
  

• 3 cups cooked chunks sweet potato
  

• 1 teaspoon smoked paprika
  

• 1 tablespoon plus more for serving Hot sauce
  

• 1/2 cup white and green parts, sliced scallions
  

• 1/4 cup chopped parsley
  

• 6 fried sunny side up or to your liking, for serving eggs

Directions

• Heat the oil: In a large skillet, at medium-high, heat the olive oil.
• Brown the sausage: Add the sausage, breaking it up with a wooden spoon as it browns.
• Cook the onion: Add the onion and cook another 5 minutes.
• Add the turkey and sweet potato: Add the turkey, sweet potato, smoked paprika and hot sauce. Fold to combine.
• Add the herbs: Add the scallions and parsley.
• Season: Season as desired with salt and pepper.

Tools for this recipe

• Lodge 12-inch cast iron skillet, OXO wooden spoon set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken instead of turkey?

Yes, shredded cooked chicken works the same way. Dark meat holds up better in a hash because it stays moist when you reheat it. White meat can dry out, so keep the heat at medium and do not stir too much.

How long does turkey hash keep in the fridge?

It stores well for 3 to 4 days in an airtight container. Reheat it in a skillet over medium heat to get the outside crispy again. Top each reheated serving with a fresh fried egg to bring it back to life.

Can I prep the sweet potatoes the night before?

You can cook the sweet potatoes up to two days ahead and store them in the fridge. Same goes for the turkey. When you are ready to make the hash, just start with the sausage and add the cold sweet potatoes and turkey to the hot pan.

Why does my hash turn mushy instead of crispy?

You are probably stirring it too often. Let the sweet potato and turkey sit against the hot skillet for a couple of minutes without moving them. That contact with the pan is what gives you those browned, crispy edges.

Why use bulk sausage instead of sausage links?

Bulk sausage breaks apart easily so it distributes through the whole skillet. Links would give you separate pieces of sausage sitting next to the hash instead of mixed into it. The crumbled sausage also renders more fat, which flavors everything in the pan.