Roast Turkey, Brussel Sprout and Sweet Potato Hash with Mixed Herb-Bacon Oil

Total Time:
45 min
20 min
25 min

4 to 6 servings

  • Mixed Herb-Bacon Oil:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup finely chopped fresh mixed herbs such as sage, parsley, thyme and/or cilantro (whatever is left from Thanksgiving dinner)
  • 1 tablespoon canola oil
  • 8 ounces bacon, finely diced
  • Kosher salt and freshly ground pepper
  • Turkey, Brussels Sprout and Sweet Potato Hash:
  • Reserved drippings from herb-bacon oil
  • 1 cup chopped onion (white or yellow or red — whatever you have left from dinner)
  • 2 cloves garlic, chopped
  • 3 large cooked sweet potatoes, peeled and diced (the same size as your turkey)
  • 2 cups cooked Brussels sprouts, coarsely chopped
  • 1 1/2 cups leftover white and dark meat turkey, diced (the same size as your potatoes)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • Poached Eggs:
  • 4 to 6 eggs
  • 2 tablespoons distilled vinegar
Watch how to make this recipe.
  • For the herb-bacon oil: Combine the olive oil and herbs in a bowl.

  • Heat the canola oil in a large cast iron skillet over medium high heat, add the bacon and cook until crisp, about 8 minutes. Transfer the bacon to a plate lined with paper towels to drain. Reserve the bacon pan drippings. Add the bacon to the herb oil, season with salt and pepper, and set aside.

  • For the hash: Heat the bacon drippings in the cast-iron skillet over medium heat. Add the onion and cook until soft, 4 to 5 minutes. Stir in the garlic and cook about 30 seconds.

  • Meanwhile, toss the sweet potatoes, Brussels sprouts and turkey in a large bowl and season with salt and pepper. Increase the heat to medium-high. Add the potato mixture, stir once to incorporate the onion and garlic, and then press firmly with a spatula against the bottom of the pan. Cook, pressing occasionally, until the bottom is browned and crispy, about 4 minutes, reducing the heat if the mixture starts to get too dark. (If the mixture seems dry, add some butter around the edges.)

  • Once the bottom is browned and crispy, flip the hash in chunks and press again to brown some of the top side.

  • For the poached eggs: While the hash is cooking, bring about 4 inches of water to a simmer in a deep skillet. Add the vinegar. Break each egg into a separate ramekin. Slip the eggs into the water and cook until the whites are set and the yolks still runny, about 4 minutes.

  • Right before the eggs are done, divide the hash among 4 or 6 plates. Remove each egg with a slotted spoon, blot it dry on a clean side towel, and put it on top of the hash. Drizzle each serving with some bacon-herb oil and serve.

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    This recipe is featured in:

    Top Thanksgiving Leftovers