Turkey & Chorizo Breakfast Hash (Leftovers)

The morning after a big family meal like Thanksgiving is the perfect opportunity to whip up a breakfast hash. You’ve got most of the ingredients already-cooked, and it uses up a lot of leftovers with new flavors completely unlike what you experienced the night before. The secret to a good breakfast hash, as I learned with last years’ version that used prime rib, is to use a spot of heavy cream, and to keep mashing and scraping the hash out of the bottom of the pan. This gives you a breakfast hash with a phenomenal crust. It’s also important to cut all of the ingredients to as close to the same size as possible, to ensure everything cooks evenly.

Don’t worry too much about the measurements; there is a lot of room to be flexible, which is one of the beauties of this dish. Making little wells in the nearly-finished hash cradles the eggs, allowing you to cook them to runny-yolked perfection, all in the same pan. It’s an amazing way to work through your fridge full of leftovers, and even Jillian made an exception to her ordinarily negative position regarding the placement of poultry and eggs on the same plate. Because you wouldn’t want to take a break from being breathtakingly full, now, would you?

Leftover Thanksgiving Turkey & Chorizo Breakfast Hash
Adapted from a recipe on Serious Eats; Serves 4


  • 2 tablespoons vegetable oil or turkey fat
  • 6 ounces fresh Mexican chorizo
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 2 cups Brussels sprouts, raw or cooked, thinly sliced
  • 1 large russet potato, cooked, diced into 1/4 inch pieces
  • 2 cups roasted turkey meat, white and dark meat, diced into 1/4 inch pieces
  • 1/2 cup heavy cream
  • 1 tablespoon chili sauce
  • Kosher salt and freshly ground black pepper
  • 3 or 4 eggs
  • Sriracha hot sauce (optional)


  1. In a large cast iron skillet over medium-high heat, heat vegetable oil. Add chorizo, and break up with a spoon. Add onion, garlic, Brussels sprouts, and potato and cook, stirring occasionally, until onions become translucent and potatoes begin to brown, about 5 minutes. Add turkey meat, heavy cream, chili sauce, a dash of salt and pepper, and stir until combined.
  2. Using a spatula, press mixture into bottom of pan. Let cook without stirring until crust forms, about two minutes. Scrape up hash, mix, and press mixture back into bottom of pan. Repeat every two minutes, until brown crusty bits appear throughout, about ten minutes total.
  3. Make three or four wells (depending on how big your pan is) in the hash, and crack three or four eggs into the wells. Cover pan and cook until eggs reach desired doneness, about 5-7 more minutes. Add a swirl of Sriracha, if desired, and serve with leftover cranberry sauce.



Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road." He currently owns and operates the Ancho Honey restaurant in Maine.


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