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Video: Use up leftovers for breakfast turkey hash

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    >>> wondering how you can turn your cold thanksgiving left overs into something new?

    >> we have great ideas for the turkey and potatoes and all the rest.

    >> he also happens to be a 13th generation descendent straight off the mayflower.

    >> you made that up.

    >> do you remember the voyage.

    >> i don't remember it.

    >> stories have been passed down year to year.

    >> a lot of pressure on thanksgiving.

    >> and being a chef on thanksgiving but having that heritage there as well.

    >> starting with a little breakfast left over.

    >> my normal thanksgiving leftover is standing in front of a fringe making myself a sandwich but if you have guests coming over and you have all of this left over turkey , put it into a food processor and --

    >> cut this on.

    >> just like that.

    >> now we have a little bit of our ground, chopped up cooked turkey .

    >> that looks good.

    >> dark meat and white meat . let's say you have guests hanging out at the house.

    >> brunch.

    >> everybody waking up now.

    >> sure.

    >> we're going to start with potatoes.

    >> potatoes.

    >> it can be anything. it can be whatever you have around the house. it doesn't have to be that strict. a nice hash right here.

    >> that's hot.

    >> cast iron skillet. everyone has one. probably in the house from your grandmother. probably didn't come over on that boat.

    >> might have brought you a skillet from the mayflower which was very generous of her.

    >> potatoes, beats, the red flannel hash is the beats go in there and that's what we get that --

    >> any vegetable you have going on.

    >> go for it.

    >> if i burn myself --

    >> nice work.

    >> look at that.

    >> i know, right?

    >> so we just mix some of that in there and then a spice i always had on my shelf growing up at my dads house was old bay and i never really understood what it was good for until i started making turkey hash.

    >> did they not have it on the mayflower too?

    >> i'm sure they did.

    >> i grew up on an herb farm and we always had rosemary and margirum.

    >> not that kind of herb farm.

    >> so we're going to mix this in here. keep that in the oven for maybe about ten minutes on the stove top and then bake it in the oven.

    >> the fried egg right on top.

    >> that's beautiful.

    >> that looks like a beautiful brunch. i love it.

    >> let's make turkey meatballs.

    >> these look incredible. going with this still on chopped up turkey meat we have here. maybe left over mashed potatoes . maybe yams mashed up here.

    >> carrots.

    >> and then we're going to mix in a little bit of our turkey into that.

    >> okay.

    >> all right.

    >> let's see, can we get to the actual balls?

    >> yeah, we have these formed pattis.

    >> this is morning television. you people are sick.

    >> we mixed everything together here. a little egg and cheese. whatever cheese you have kicking around the house. and we have the meatballs here.

    >> and now we see the slider.

    >> rolls from the restaurant. we brought those down here for you. have a little slider with cranberry sauce .

    >> let's eat it.

    >> get in there.

    >> it's almost like it came off the mayflower.

    >> nicely done.

    >> happy thanksgiving. up next, smile. tips for taking the perfect family photo for the holidays right after this. [ female announcer ] let betty do the measuring and get a

TODAY recipes
updated 11/27/2013 3:42:26 PM ET 2013-11-27T20:42:26

Recipe: Turkey red flannel hash

  • 1/4 cup vegetable oil
  • 2 cups of chopped cooked turkey
  • 4 medium red potatoes, medium dice (about 2 1/2 cups)
  • 2 small red beets, peeled and cut into medium dice (about 1 1/2 cups)
  • 1/2 medium white onion, peeled and cut into medium dice
  • 2 medium garlic cloves, peeled and finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup finely chopped fresh Italian parsley leaves
  • 2 tablespoons fresh marjoram leaves
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon old bay

Heat the oven to 400°F. Place the oil in a large cast iron skillet and put the skillet in the oven until the oil shimmers and the pan is heated through, about 5 minutes.

Combine the turkey, potatoes, beets, onion, old bay and garlic in a large bowl. Sprinkle generously with salt and pepper and toss to coat. Spread in an even layer in the hot skillet and roast in the oven until everything starts to get crispy, about 25 minutes. Remove from the oven, stir in herbs, and return to the oven to roast until the beets and potatoes are fully cooked and browned, about 25 minutes more.

Recipe: Turkey meatballs

  • 4 tablespoons vegetable oil
  • 1 medium carrot, peeled and cut into small dice
  • 1 medium celery stalk, small dice
  • 1 medium yellow onion, small dice
  • 2 teaspoons finely chopped fresh sage leaves
  • 3 cups shredded, cooked turkey (about 12 ounces)
  • 1 cups cold mashed or roasted potatoes
  • 1 cup sweet potatoes (cooked)
  • 1 large egg, lightly beaten
  • 1/2 cup nice cheddar cheese
  • 1/4 cup all-purpose flour
  • 1 tablespoon coarsely chopped fresh Italian parsley leaves
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning

Heat 2 tablespoons of the oil in a large nonstick frying pan over medium heat. Add the carrot, celery, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until the onions and carrots have softened, about 10 minutes. Transfer the mixture to a plate to cool and wipe the pan clean with a dry, clean towel or paper towels; set the pan aside.

Grind the turkey, potatoes, and cooled vegetables through a hand crank meat grinder into a bowl. Add the remaining measured ingredients to the bowl (except for the oil) and stir to combine. Using your hands, form the mixture into 6 patties (4 inches wide, about 2/3 cup each) and place on a baking sheet.

Heat the remaining 2 tablespoons of oil in the reserved frying pan over medium heat until shimmering. Add 3 of the patties and cook undisturbed until the bottoms are dark golden brown, about 8 minutes. Using a flat spatula, carefully flip the patties over and cook until they're dark golden brown on the other side, about 8 minutes more. Transfer to a large plate and repeat with the remaining patties. Serve immediately.

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