© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
Vegetable oil As needed
1 c chopped celery
1 c peeled and chopped carrots
1 c seeded and chopped green peppers
10 lbs ROASTED TURKEY, removed from bone, skin removed and coarsely chopped
5 lbs boiled potatoes, peeled
1/2 c bacon drippings
2 Large white onions, chopped medium
4 tbsp dried oregano
4 tbsp dried parsley
Salt and freshly ground black pepper To Taste
Poached or fried eggs As needed
Toast, cut on the diagonal As needed
In a small amount of oil, cook celery, carrots and peppers until they are soft. Cool.
Grind cooked turkey, celery, carrots, peppers and potatoes together.
Sauté chopped onions in hot bacon drippings. Add the turkey mixture.
Stir in oregano, dry parsley and salt and pepper.
Bake in a preheated 350 degree F oven for 40 minutes. Cover, chill and hold for service.
Portion 1 cup turkey hash per serving and pan fry in nonstick pan.
Top turkey hash with 2 poached or fried eggs. Serve with toast.