My husband is not a big fan of leftovers… much to my chagrin. So I always have to get creative when it comes to jazzing up whatever is leftover in the fridge and what better time to do that than Thanksgiving. There is always a lot of leftover turkey in our house and I love to turn those leftovers into something entirely new.
This left-over turkey breakfast hash is a quick and easy way to do just that. When I say “quick and easy” I really mean it. The turkey is already cooked so all you have to do is sauté up some veggies throw in some seasonings and you’ve got a delicious, nutrient-dense breakfast without any waste! I call that a win-win-win.
You can also use leftover chicken for this recipe and it will taste just as good. I chose to use turkey since it’s that time of year, but feel free to use whatever leftover meat you have in the fridge. You can mix it up with different vegetable combinations too – butternut squash, spinach, mustard greens, celery root. You can use pretty much any starch and leafy green and you’ve got yourself a winner!
Turkey Breakfast Hash (AIP/ Paleo)
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients
1 TBS coconut oil
2 sweet potatoes, peeled & cubed
2 apples, cubed
3 cups kale, stems removed & shredded
3 cups turkey meat, cooked & shredded
1 tsp salt
½ tsp onion powder
½ tsp sage
Directions
In a medium skillet, heat the coconut oil over medium heat. Add the sweet potatoes and sauté for about 5 – 10 minutes, or until they’ve started to soften and brown slightly. Next, add in the apples and kale and continue sautéing until the sweet potatoes and apples are soft and the kale has started to wilt. Seas with the salt, onion powder and sage. Lastly, add the already cooked turkey to the hash and stir everything to combine and warm the turkey through.
