Maple-Smoked Turkey and Potato Hash Skillet

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 1/2 lb (680 g) Yukon Gold or russet potatoes, 1/2-inch dice
• 1 tbsp kosher salt (for potato water)
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil, divided
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 3 cups (about 12 oz / 340 g) shredded maple-smoked turkey
• 1 1/2 tbsp pure maple syrup
• 1 tsp smoked paprika
• 1 tsp kosher salt (for seasoning), plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp chopped fresh thyme (or 1/2 tsp dried)
• 1 tsp minced fresh rosemary (or 1/2 tsp dried)
• Pinch red pepper flakes (optional)
• 2 tbsp chopped fresh parsley
• 2 green onions, thinly sliced
• 4 large eggs (optional, for serving)

Do This

• 1. Par-cook diced potatoes in boiling water with 1 tbsp kosher salt for 5–7 minutes, until just tender; drain and let steam-dry.
• 2. In a large cast-iron skillet over medium heat, sauté onion and bell pepper in 1 tbsp butter and 1 tbsp oil until softened; add garlic briefly, then transfer to a bowl.
• 3. Add remaining butter and oil to the skillet. Spread potatoes in a single layer and cook over medium-high heat, undisturbed, until deeply golden and crisp, 10–12 minutes, flipping occasionally.
• 4. Stir in shredded maple-smoked turkey, the cooked onion-pepper mix, smoked paprika, thyme, rosemary, salt, pepper, red pepper flakes, and maple syrup. Cook 5–7 minutes until the turkey is hot and edges are caramelized.
• 5. Meanwhile, fry or soft-scramble 4 eggs in a separate pan to your liking.
• 6. Top hash with eggs, parsley, and green onions. Serve hot straight from the skillet.

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Why You’ll Love This Recipe

• It turns leftover maple-smoked turkey into a hearty, skillet meal that works for both breakfast and dinner.
• Crispy potatoes, sweet maple notes, and smoky turkey give you that cozy campfire vibe at home.
• Everything cooks in one skillet, so cleanup is simple and the flavors stay bold and rustic.
• Easily customizable: add eggs, spice it up, or make it cheesier to fit your mood.

Grocery List

• Produce: Yukon Gold or russet potatoes, yellow onion, red bell pepper, garlic, fresh thyme, fresh rosemary, fresh parsley, green onions
• Dairy: Unsalted butter, eggs (for serving, optional)
• Pantry: Maple-smoked turkey (leftovers or deli), pure maple syrup, olive oil, kosher salt, black pepper, smoked paprika, red pepper flakes (optional)

Full Ingredients

For the Maple-Smoked Turkey Hash

• 1 1/2 lb (680 g) Yukon Gold or russet potatoes, peeled if desired and cut into 1/2-inch cubes (about 4 cups)
• 1 tbsp kosher salt (for the potato cooking water)
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil, divided
• 1 large yellow onion, diced (about 1 1/2 cups)
• 1 medium red bell pepper, seeded and diced (about 1 cup)
• 2 cloves garlic, minced
• 3 cups shredded maple-smoked turkey, loosely packed (about 12 oz / 340 g)
• 1 1/2 tbsp pure maple syrup
• 1 tsp smoked paprika
• 1 tsp kosher salt (for seasoning), plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp fresh thyme leaves, chopped (or 1/2 tsp dried thyme)
• 1 tsp fresh rosemary, minced (or 1/2 tsp dried rosemary)
• Pinch red pepper flakes (optional, for mild heat)

For Serving

• 2 tbsp fresh parsley, chopped
• 2 green onions, thinly sliced
• Hot sauce or extra maple syrup, to taste (optional)

Optional Eggs

• 4 large eggs
• 1 tbsp butter or oil, for the egg pan

Step-by-Step Instructions

Step 1: Prep and Par-Cook the Potatoes

Scrub the potatoes well. Peel them if you prefer (leaving the skins on adds a rustic, camp-style feel), then cut into 1/2-inch cubes so they cook evenly. Place the diced potatoes in a medium pot and cover with cold water by about 1 inch. Stir in 1 tablespoon kosher salt.

Bring to a boil over high heat, then reduce to a gentle boil and cook for 5–7 minutes, until the potatoes are just barely tender when pierced with the tip of a knife. They should hold their shape and not be fully soft. Drain the potatoes well and spread them on a tray or large plate to steam-dry for a few minutes; drier potatoes crisp better.

Step 2: Soften the Onions and Peppers

While the potatoes cook and dry, place a large 12-inch cast-iron or heavy skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Once the butter has melted and is lightly sizzling, add the diced onion and red bell pepper.

Cook, stirring occasionally, for 5–7 minutes, until the onion is translucent and the pepper has softened and started to take on a bit of color. Add the minced garlic and cook for 30 seconds, just until fragrant. Transfer the onion-pepper mixture to a bowl and set aside, leaving as much fat in the skillet as you can.

Step 3: Crisp the Potatoes in the Skillet

Return the skillet to the stove and increase the heat to medium-high. Add the remaining 2 tablespoons butter and 1 tablespoon olive oil. When the fat is hot and shimmering, carefully add the par-cooked potatoes, spreading them out into as close to a single layer as possible.

Let the potatoes cook without stirring for 4–5 minutes, until the bottoms are deeply golden and crisp. Use a spatula to flip and turn the potatoes, then continue cooking, stirring only occasionally, for another 6–7 minutes. You are aiming for lots of crispy, browned edges and a tender interior. If the pan looks dry or the potatoes start to stick, drizzle in a bit more oil.

Step 4: Add the Maple-Smoked Turkey and Rustic Herbs

Once the potatoes are nicely browned, reduce the heat to medium. Add the shredded maple-smoked turkey to the skillet, along with the reserved onion and pepper mixture. Sprinkle in the smoked paprika, 1 teaspoon kosher salt, black pepper, thyme, rosemary, and red pepper flakes (if using).

Drizzle the maple syrup evenly over the hash. Stir everything together, spreading the mixture back into an even layer. Let it cook for 5–7 minutes, stirring every couple of minutes, until the turkey is heated through and some of the shreds and potato bits are caramelized and crisp around the edges. Taste and adjust seasoning with more salt or pepper as needed.

Step 5: Cook the Eggs (Optional but Recommended)

While the hash is finishing, heat a separate nonstick or small cast-iron skillet over medium heat. Add 1 tablespoon butter or oil. When hot, crack in the eggs. Reduce heat slightly and cook to your liking: for sunny-side up with runny yolks, cook about 3–4 minutes; for over-easy or over-medium, gently flip and cook an additional 30–90 seconds.

Season the eggs lightly with salt and pepper. For a true one-pan feel, you can also make 4 small wells in the hash, crack the eggs directly into the skillet, cover with a lid, and cook over medium-low heat for 5–7 minutes, until the whites are set and the yolks are done to your preference.

Step 6: Finish and Serve the Skillet Hash

Turn off the heat under the hash. Sprinkle the chopped parsley and sliced green onions evenly over the top. If you cooked the eggs separately, nestle them onto the hash so each serving gets an egg. For extra camp-style comfort, serve right from the cast-iron skillet placed on a trivet or thick towel in the center of the table.

Offer hot sauce and a small pitcher of extra maple syrup on the side so everyone can adjust sweetness and heat to taste. Spoon generous portions onto plates, making sure each serving gets a mix of crispy potatoes, smoky turkey, tender onions and peppers, and plenty of herbs.

Pro Tips

• Dry potatoes are crispy potatoes. Let the boiled potatoes steam-dry in a colander or on a tray before they hit the skillet; excess moisture is the enemy of browning.
• Use a big, heavy pan. A 12-inch cast-iron skillet holds heat well and gives you enough space to spread the potatoes out so they can really crisp instead of steaming.
• Do not stir too often. Letting the potatoes and turkey sit undisturbed for a few minutes at a time encourages deep, flavorful browning and those tasty crunchy bits.
• Adjust the maple to your taste. For a more pronounced maple flavor, increase the syrup to 2 tablespoons; for a less sweet, more savory hash, reduce to 1 tablespoon.
• Only have plain cooked turkey? Add an extra 1/2 teaspoon smoked paprika and a tiny splash (1/4 teaspoon) of liquid smoke, if you have it, to mimic that maple-smoked flavor.

Variations

• Sweet Potato & Apple Twist: Swap half of the white potatoes for sweet potatoes and add 1 diced, tart apple (such as Granny Smith) with the onions and peppers. The sweetness pairs beautifully with the maple-smoked turkey.
• Cheesy Skillet Melt: In the last 2–3 minutes of cooking, sprinkle 1–1 1/2 cups shredded sharp cheddar or smoked gouda over the hash. Cover the skillet until the cheese melts and bubbles.
• Spicy Southwest Hash: Add 1 diced jalapeño with the onion and pepper, and season the hash with 1 teaspoon ground cumin plus the smoked paprika. Finish with chopped cilantro and serve with lime wedges and salsa.

Storage & Make-Ahead

Store leftover hash (without eggs) in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet over medium heat with a small splash of oil, pressing the hash down so it re-crisps on the bottom before flipping. You can also reheat in a 375°F (190°C) oven for 10–15 minutes, spread on a lightly oiled sheet pan. Cook fresh eggs just before serving for the best texture. To get ahead, you can dice and par-cook the potatoes and chop the vegetables up to 1 day in advance; store them separately in the fridge so the final cooking is fast.

Nutrition (per serving)

Approximate values for 1 of 4 servings, including one fried egg: about 520 calories; 37 g protein; 38 g carbohydrates; 23 g fat; 4 g fiber; 880 mg sodium. Values will vary based on the exact turkey used, how much oil and salt you add, and how you cook the eggs.