- 2 tablespoons vegetable oil
- 1 1⁄2 cups diced roast turkey
- 1 cup diced onion
- 1 cup diced red pepper
- 1 cup diced boiled or roasted potatoes
- 1 cup diced cooked butternut squash
- 1 teaspoon dried sage
- 1 teaspoon garlic powder
- Pinch of cayenne pepper
- 2 tablespoons water
- Salt and pepper to taste
In a large skillet, heat the oil over medium-high heat. Sauté the onions and peppers for 6-8 minutes until they begin to soften. Add the spices and sauté for another minute. Add the potatoes, squash and turkey. Adjust the heat under the skillet to very hot. Slightly mash the mixture in the skillet and let it brown for several minutes before stirring. Slightly mash the mixture again, and let sit for another few minutes to continue browning thoroughly. Add the water and scrape the brown bits from the bottom of the pan. Cook another minute until the water is absorbed. Add salt and pepper to taste.
What a great way to use up your Thanksgiving meal leftovers! Serve the hash with fried eggs and smothered with turkey or mushroom gravy. Not a turkey lover? Make a vegetarian version using just leftover veggies.