Turkey , Hash , Potatoes , Griddle
Best for: A hearty breakfast or lunch after Thanksgiving.
Leftover turkey and crisp potatoes turn the holiday’s odds and ends into a proper meal. A hot griddle gives the hash those browned edges everyone reaches for first.
Grill: Griddle with a medium zone around 375°F and a cooler zone around 300°F. Equipment: Saucepan, colander, griddle, two spatulas, basting dome, instant-read thermometer.
Ingredients
Total: 45 minutes.
- 1½ lb Yukon Gold potatoes, cut into ½-inch cubes
- 3 tablespoons neutral oil, divided
- 1 cup diced onion
- 1 cup diced red bell pepper
- 3 cups diced cooked turkey, safely refrigerated within 2 hours and no more than 3–4 days old
- ½ teaspoon table salt
- ½ teaspoon black pepper
- ½ teaspoon rubbed sage
- ¼ cup unsalted chicken stock
- 2 tablespoons chopped parsley
Directions
Put potatoes in a saucepan, cover with water and bring to a boil. Simmer 7–9 minutes until just tender at the edges, then drain thoroughly and let steam dry while the griddle heats.
Heat the griddle to about 375°F with a cooler zone available. Spread 2 tablespoons oil over the main cooking area and add potatoes in a single layer.
Cook the potatoes for 10–12 minutes, turning only after the bottoms brown. Add the remaining oil, onion and bell pepper alongside and cook 5–6 minutes, stirring.
Combine the vegetables and add turkey, salt, pepper and sage. Toss gently to distribute the turkey without breaking up the potatoes.
Add the stock in a small area, cover with a basting dome and cook 3–5 minutes until the turkey reaches 165°F. Uncover and let any remaining liquid evaporate briefly.
Scatter with parsley and serve immediately. Refrigerate leftovers within 2 hours and use or freeze within the original turkey’s remaining storage window.
Grilling tip: Dry the parboiled potatoes well before they hit the griddle so they brown instead of steam.
Shared safety notes: Turkey is fully cooked at 165°F. Brine only under refrigeration at or below 40°F and discard used brine. Thaw frozen turkey in the refrigerator (about 24 hours per 4–5 pounds). Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat to 165°F.
