Turkey Hash – What to do with Thanksgiving Leftovers #1

Posted by jimphelps on December 1, 2010 · Leave a Comment 

This recipe is based on a disk I had a Pago in Salt Lake City.  I’ll write up more about Pago in another post.  In short: if you live in Salt Lake or are passing through, go to Pago.  This is quick recipe for leftover turkey.   The goat cheese and buttermilk add a light tang.  The roasted sweet corn add sweetness.  It is simple, homey and yummy.

Recipe: Turkey Hash with Roasted Sweet Corn and Goat Cheese

Summary: Roasted sweet corn and onion spice up leftover turkey to make a hash. Goat cheese is used to bind the hash and provide a tang.

Ingredients

  • 3 Cups shredded turkey (or chicken) – a mix of light and dark works well
  • 1 Cup of Sweet Corn kernels (frozen from Summer’s bounty)
  • 2 Tablespoons Olive Oil
  • 1/2 Red Onion diced
  • 4 ozs soft goat cheese like Chevre
  • 1/4 to 1/2 Cup Buttermilk
  • 1/2 Cup (about) Panko flakes or bread crumbs
  • Salt and Pepper to taste

Instructions

  1. Shred the turkey by hand onto a cutting board. Run a knife through it to make it coarsely chopped pieces. You want it to still have texture. Don’t over chop it into cat food.
  2. Mix the chevre with buttermilk using a fork until it is softened and it will be and easy to incorporate into the turkey. Add it to the turkey and mix with your hands.
  3. Put the sweet corn (still frozen is fine) into a dry non-stick saute pan and roast over medium heat until the water is evaporated and the kernels begin to toast lightly. Shake the pan occasionally. You will have browned on corn goodness in the pan. Add a little water (2 tablespoons) to deglaze the cooked on bits. Add the corn to the turkey.
  4. Add the olive oil to the pan and heat over medium high heat. Add the onion and a pinch of salt and saute until the onion is translucent. Add to the turkey and mix in with your hands.
  5. Taste the mix and add salt and pepper as needed.
  6. Add the panko flakes and mix in. Don’t over mix. The hash should hold together in a patty but be moist. Add more panko if it is needed or a little more buttermilk.
  7. Brush a griddle with olive oil and heat over medium hight heat. Make 2 to 4 patties with the hash about 1 inch thick. Once the griddle is hot, cook the patties for about 3 minutes a side or until lightly browned. Flip carefully and cook the other side. Turn once more to each side for a minute or two to crisp them up and get the center hot.
  8. Serve with salad or over greens (like kale).

Quick Notes

We have also made this with leftover roast chicken. Pago used chicken. Their dish had a beautiful texture and rich tangy flavor I have yet to capture.

Cooking time (duration):30

Number of servings (yield): 2

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