This delicious Turkey Re-Hash: Reloaded by Alton Brown is the perfect way to give your Thanksgiving leftovers a second life! Crispy potatoes, savory sausage, and tender turkey come together in a hearty, one-pan meal. Quick, easy, and packed with flavor, this dish is perfect for breakfast or brunch—just top it with a fried egg for extra goodness!
Recipe Ingredients:
- 8 ounces breakfast sausage (or any patty-style sausage that’s heavy on the sage)
- 4 tablespoons unsalted butter
- 1 medium yellow onion, halved then thinly sliced
- 1 large rib celery, thinly sliced
- 1/2 jalapeno, seeded and minced
- 1 medium red bell pepper, large dice
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon cayenne pepper
- 1 tablespoon fresh-chopped sage
- 2 cups cooked turkey, shredded
- 2 cups crumbled leftover cornbread or stuffing
- 12 ounces red bliss potatoes (approximately 4 potatoes), small dice
How To Make Turkey Re-Hash: Reloaded?
- Cook the sausage: Crumble the sausage into a 30cm (12-inch) cast iron skillet over medium heat. Cook for 2–3 minutes until the fat begins to render.
- Sauté the vegetables: Add 15g (1 tbsp) of butter, onions, celery, jalapeño, red bell pepper, ½ tsp salt, cayenne, and chopped sage. Cook for 3–4 minutes until the vegetables soften. Fold in the shredded turkey and crumbled cornbread or stuffing. Transfer to a large bowl.
- Cook the potatoes: Return the skillet to the heat and melt the remaining 45g (3 tbsp) of butter. Add the diced potatoes and remaining ½ tsp salt. Cook for 7–8 minutes until tender, then lightly smash them with a spatula or potato masher, leaving some chunks for texture.
- Combine and crisp: Spread the turkey mixture over the potatoes, pressing down firmly with a spatula or wooden spoon. Cover and cook for 6–7 minutes until the bottom layer is browned and crispy.
- Serve: Remove from heat and serve immediately. Top with fried eggs if desired.
Recipe Tips:
- Use the right potatoes: Red bliss potatoes hold their shape well and get crispy. If you don’t have them, use Yukon Golds for a similar texture.
- Don’t skip the smashing: Lightly smashing the potatoes helps them crisp up better while still keeping some chunks for texture.
- Let the bottom crisp up: After pressing the turkey mixture onto the potatoes, avoid stirring. Let it cook undisturbed for a crispy, golden crust.
- Adjust the spice level: If you like more heat, leave some jalapeño seeds in or add a pinch of red pepper flakes.
- Use a well-seasoned cast iron skillet: This helps distribute heat evenly and creates the best crispy edges without sticking.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Turkey Re-Hash cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Reheat: Heat a skillet over medium heat with a little butter or oil. Spread the hash in an even layer and cook for 5–7 minutes, flipping occasionally, until hot and crispy.
Nutrition Facts
- Calories:855
- Total Fat31 g
- Saturated Fat:9 g
- Carbohydrates:94 g
- Dietary Fiber:13 g
- Sugar:4 g
- Protein:51 g
- Cholesterol:172 mg
- Sodium:1616 mg
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Alton Brown Turkey Re-Hash: Reloaded
Description
This delicious Turkey Re-Hash: Reloaded by Alton Brown is the perfect way to give your Thanksgiving leftovers a second life! Crispy potatoes, savory sausage, and tender turkey come together in a hearty, one-pan meal. Quick, easy, and packed with flavor, this dish is perfect for breakfast or brunch—just top it with a fried egg for extra goodness!
Ingredients
Instructions
- Cook the sausage: Crumble the sausage into a 30cm (12-inch) cast iron skillet over medium heat. Cook for 2–3 minutes until the fat begins to render.
- Sauté the vegetables: Add 15g (1 tbsp) of butter, onions, celery, jalapeño, red bell pepper, ½ tsp salt, cayenne, and chopped sage. Cook for 3–4 minutes until the vegetables soften. Fold in the shredded turkey and crumbled cornbread or stuffing. Transfer to a large bowl.
- Cook the potatoes: Return the skillet to the heat and melt the remaining 45g (3 tbsp) of butter. Add the diced potatoes and remaining ½ tsp salt. Cook for 7–8 minutes until tender, then lightly smash them with a spatula or potato masher, leaving some chunks for texture.
- Combine and crisp: Spread the turkey mixture over the potatoes, pressing down firmly with a spatula or wooden spoon. Cover and cook for 6–7 minutes until the bottom layer is browned and crispy.
- Serve: Remove from heat and serve immediately. Top with fried eggs if desired.
Notes
- Use the right potatoes: Red bliss potatoes hold their shape well and get crispy. If you don’t have them, use Yukon Golds for a similar texture.
- Don’t skip the smashing: Lightly smashing the potatoes helps them crisp up better while still keeping some chunks for texture.
- Let the bottom crisp up: After pressing the turkey mixture onto the potatoes, avoid stirring. Let it cook undisturbed for a crispy, golden crust.
- Adjust the spice level: If you like more heat, leave some jalapeño seeds in or add a pinch of red pepper flakes.
- Use a well-seasoned cast iron skillet: This helps distribute heat evenly and creates the best crispy edges without sticking.
Alton Brown Turkey Re-Hash: Reloaded
