Turkey Hash with Bacon and Brussels Sprouts

By ohioeggs  , ,

October 31, 2016

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Use leftover turkey to make Ohio food blogger Lemons For Lulu's Turkey Hash with Bacon and Brussels Sprouts for breakfast.

  • Prep: 15 mins
  • Cook: 55 mins
  • 15 mins

    55 mins

    1 hrs 10 mins

  • Yields: 4 to 6 Servings


3 slices bacon, chopped

1 lb Brussels sprouts

2 cloves minced garlic

1 teaspoon dried thyme

1 teaspoon salt, divided

1 teaspoon dried oregano

2 tablespoons of butter

¾ lbs fingerling potatoes, diced

2 cups leftover or cooked turkey

Salt, pepper

4 eggs


In a large, deep skillet cook bacon over medium heat. When bacon is crispy, remove and set aside.

Cut the bottoms off of the Brussels sprouts and cut each one in half. Add the sprouts to the same hot skillet, add thyme, oregano and ½ a teaspoon of salt and cook them just until tender, about 10 minutes. Remove sprouts and set aside.

Add butter to the same skillet. Place potatoes in the hot skillet, sprinkle them with the remaining ½ teaspoon of salt and cook them until browned, about 30 minutes. When potatoes are finished, add sprouts and turkey to the potatoes reduce heat and stir. Keep warm.

Heat a skillet over medium heat and spray it with non-stick spray. Add 4 eggs to the skillet and cook the eggs until a desired degree of doneness.

To serve; divide hash between 4 plates and serve with the egg on top.

Tanya is the author, photographer and creator of Lemons For Lulu. a food and recipe blog where Tanya shares her love of cooking with her readers. Her blog is about no fuss recipes made with fresh ingredients. Simple meals that will put good food on the table fast so readers can spend more time with family.
Julie Clark and her daughters

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