Ingredients
- 2 cups (10 oz / 283g) turkey, diced
- 3 cups (14.8 oz / 420g) pumpkin or butternut squash, peeled and sliced into small cubes
- 1 large onion (8 oz / 225g), diced
- 2 tbsp. (1 oz / 28g) extra virgin olive oil
- 1 cup (8.3 oz / 236g) water
- 0.25 tsp. (0.02 oz / 0.6g) freshly ground black pepper
- 0.5 tsp. (0.1 oz / 3g) sea salt
Step-by-Step Instructions
- Add the 2 tbsp. (1 oz / 28g) of extra virgin olive oil to a large skillet set over medium heat, then add the diced onion and sauté for about 10 minutes, stirring occasionally, until beautifully caramelized.
- Add the 3 cups (14.8 oz / 420g) of cubed pumpkin or butternut squash to the skillet along with the 1 cup (8.3 oz / 236g) of water to help steam the vegetables, then cover the skillet and cook for about 10 minutes until the squash is tender.
- Stir in the 2 cups (10 oz / 283g) of diced turkey, 0.5 tsp. (0.1 oz / 3g) of sea salt, and 0.25 tsp. (0.02 oz / 0.6g) of freshly ground black pepper, continuing to cook uncovered for a final 10 minutes until the turkey is heated through and the liquid has evaporated.
- Remove the skillet from the heat, portion the hash onto plates, and serve hot.
Nutritional Information
Please note that these are approximate values per serving based on the ingredients provided. For the most accurate macros, always calculate based on the specific brands you use at home.
- Calories: 242 kcal
- Carbs: 17g
- Protein: 22g
- Fat: 9.5g
Pro Tips for the Best Turkey Hash
As a chef, I always tell my readers that a great hash is all about texture and building flavor. Here are a few secrets to making this dish pop:
- Don't Rush the Onions: Letting the onions caramelize for the full 10 minutes over medium heat is crucial. This builds a deep, sweet, and savory foundation that balances the earthiness of the squash perfectly.
- Keep Your Cuts Uniform: When slicing your pumpkin or butternut squash, make sure your cubes are identical in size. This guarantees even cooking so you aren't left with some mushy pieces and some raw, crunchy ones.
- Let It Crisp: When you add the turkey in the final step, press the mixture down lightly with your spatula and let it sit undisturbed for a minute or two before stirring. This helps develop a beautiful, slightly crispy crust on the bottom!
- Top It with an Egg: If you want to turn this into the ultimate brunch skillet, crack a couple of eggs over the top during the last 3-4 minutes of cooking and cover the skillet until the whites are set. The runny yolk acts as a rich sauce for the hash.
Frequently Asked Questions (FAQ)
Can I use leftover Thanksgiving turkey for this Turkey Hash Recipe? Absolutely! This is actually one of the best ways to repurpose holiday leftovers. Whether you have roasted turkey breast or dark meat, simply dice it up and toss it into the skillet exactly as the recipe dictates.
Can I substitute sweet potatoes for the butternut squash? Yes, you can easily swap the butternut squash for sweet potatoes. Use a 1:1 ratio and follow the exact same cooking times and water measurements. The natural sweetness of the potatoes pairs beautifully with the savory turkey.
How long does this roasted butternut squash hash last in the fridge? Store any leftover hash in an airtight container in the refrigerator for up to 4 days. It reheats wonderfully in the microwave or on the stovetop with a quick splash of olive oil to crisp it back up.
Is this Turkey Hash Recipe gluten-free and dairy-free? Yes! As written, this recipe is 100% naturally gluten-free and dairy-free, making it a fantastic, healthy turkey skillet option for anyone with those dietary restrictions.
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Recipe Card
Ingredients
Method
- Add the 2 tbsp. (1 oz / 28g) of extra virgin olive oil to a large skillet set over medium heat, then add the diced onion and sauté for about 10 minutes, stirring occasionally, until beautifully caramelized.
- Add the 3 cups (14.8 oz / 420g) of cubed pumpkin or butternut squash to the skillet along with the 1 cup (8.3 oz / 236g) of water to help steam the vegetables, then cover the skillet and cook for about 10 minutes until the squash is tender.
- Stir in the 2 cups (10 oz / 283g) of diced turkey, 0.5 tsp. (0.1 oz / 3g) of sea salt, and 0.25 tsp. (0.02 oz / 0.6g) of freshly ground black pepper, continuing to cook uncovered for a final 10 minutes until the turkey is heated through and the liquid has evaporated.
- Remove the skillet from the heat, portion the hash onto plates, and serve hot.
- Don't Rush the Onions: Letting the onions caramelize for the full 10 minutes over medium heat is crucial. This builds a deep, sweet, and savory foundation that balances the earthiness of the squash perfectly.
- Keep Your Cuts Uniform: When slicing your pumpkin or butternut squash, make sure your cubes are identical in size. This guarantees even cooking so you aren't left with some mushy pieces and some raw, crunchy ones.
- Let It Crisp: When you add the turkey in the final step, press the mixture down lightly with your spatula and let it sit undisturbed for a minute or two before stirring. This helps develop a beautiful, slightly crispy crust on the bottom!
- Top It with an Egg: If you want to turn this into the ultimate brunch skillet, crack a couple of eggs over the top during the last 3-4 minutes of cooking and cover the skillet until the whites are set. The runny yolk acts as a rich sauce for the hash.
