Smoked Turkey and Sweet Potato Hash
This quick and easy hash recipe with cooked turkey (leftover turkey is great), sweet potato and chopped peppers makes for a simple, flavorful meal in a hurry.
This recipe, my friends, was inspired by holidays and that ubiquitous question – What can I make with leftover turkey? I still had some turkey in our freezer from the turkey I smoked during the summer, and I wanted a good meal to cook it into. And soon enough, I’m going to have even MORE leftover turkey (and prime rib, yes!) to play with, but the thing is, this recipe is SO GOOD that you may find yourself running out to grab smoked turkey just to make it.
No leftovers required!
And no joke, this Smoked Turkey and Sweet Potato Hash recipe is crazy, crazy delicious.
It all starts with the turkey, of course. As I mentioned, leftover turkey is GREAT for this recipe, or you can smoke your own turkey breast like I did. Or, you can also purchase smoked turkey breast from certain grocers, so be sure to get yourself some turkey so you can make this recipe.
We’re also cooking with sweet potatoes, because YUM. Sweet potatoes are everywhere this time of year, and they’re hugely popular for the holidays, and you may even have some leftover from the holiday meal, so why not?
And, do not forget the chili peppers. I’m being sort of generic here in that you can choose what peppers you want to include. If you’re looking for milder flavors, go with the mighty bell pepper. No heat, but they taste darned good in recipes like this. I need to try it with poblano. Oh yeah. I used a variety here, some jalapeno peppers, an Italian sweet, a habanero. I know there is another pepper I’m forgetting, but I know that this time I did NOT include a Brain Strain because Patty would have killed me.
JUST a bit TOO HOT for her.
The cooking process is simple enough. In a nutshell, you’ll cook down your sweet potatoes and peppers in a hot pan until they begin to soften. Toss in your seasonings and cooked turkey, heat them through, then add chicken broth and some hot sauce. Simmer the whole thing until the liquid is absorbed and reduced, and the potatoes are softened.
SO. VERY. TASTY.
I like to top mine with fresh herbs and crumbly white cheese. Queso fresco is wonderful, as is feta cheese, but realistically, any crumbly cheese will for for you.
Toss on a couple fried eggs and you have a hearty breakfast skillet. Sounds great to me!
Go make this stuff! I love it! Let me know how it turns out for you. Leftover turkey = YAY!!! — Mike H.
- 1 tablespoon olive oil
- 1 large sweet potato peeled and diced
- 6 ounces chili peppers chopped – use a bell for mild heat, or any number of peppers for good heat
- 2 tablespoons Cajun seasoning blend
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 ounces cooked turkey chopped
- 1 cup chicken broth
- 2 teaspoons of your favorite hot sauce
- Fresh chopped herbs crumbly white cheese, and extra hot sauce for serving
Heat a medium sized pan to medium heat and add olive oil.
Add the sweet potato and cook for 5 minutes, stirring a bit.
Add the chili pepper, Cajun seasoning blend, garlic powder and a bit of salt and pepper. Stir and cook another 5 minutes.
Add the cooked turkey and cook another minute to heat it through.
Add the chicken broth and hot sauce and bring to a quick boil. Reduce the heat and simmer for 10 minutes to reduce it down and thicken.
Remove from heat. Sprinkle with fresh herbs and crumbly white cheese (feta is great!) and serve.
Serves 2. It scales up nicely!