Equipment
Ingredients
Hash Base
- 300 g parsnip, peeled and cut into 1 cm dice
- 250 g brussels sprouts, trimmed and thinly shredded
- 350 g cooked turkey meat, cut into 1.5 cm dice
- 1 shallot, finely diced
- 2 garlic, minced
- 45 ml olive oil, liquid
- 5 g fresh thyme, leaves stripped from stems and finely chopped
- 5 g kosher salt
- 2 g black pepper, freshly ground
Topping and Garnish
- 4 egg, raw, large, room temperature
- 10 g fresh flat-leaf parsley, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 371 kcal
- Protein
- 33 g
- Carbohydrates
- 22 g
- Fat
- 18 g
- Fiber
- 6 g
- Sodium
- 789 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 246 mg
- Potassium
- 855 mg
- Calcium
- 110 mg
- Iron
- 3.3 mg
- Magnesium
- 74 mg
- Phosphorus
- 427 mg
- Zinc
- 2.8 mg
- Vitamin A
- 121 mcg
- Vitamin C
- 59 mg
- Vitamin D
- 1.3 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 1.9 mcg
- Thiamin
- 0.21 mg
- Riboflavin
- 0.52 mg
- Niacin
- 11.4 mg
- Folate
- 129 mcg
- Water
- 231 g
Sources: USDA FoodData Central
Method
Peel the parsnips and cut them into uniform 1 cm (about 3/8 inch) cubes using a chef's knife and cutting board.
Trim the tough stem ends of the Brussels sprouts, strip any bruised outer leaves, and slice the heads into thin shreds across the grain.
Pour 30 ml of olive oil into a 30 cm cast iron skillet and heat over medium heat until shimmering, around 175°C (350°F).
Scatter the diced parsnips into the preheated skillet and sauté using a wooden spoon for 8 minutes until tender and showing light golden brown patches.
Stir the shredded Brussels sprouts, diced shallot, and minced garlic into the skillet, cooking for 5 minutes until the greens soften and develop browned edges.
Add the diced roast turkey, chopped thyme, kosher salt, and ground black pepper to the skillet, pressing the mixture firmly into an even layer with a stiff metal spatula; sear undisturbed for 3 minutes, then toss once and sear for 2 additional minutes until a digital thermometer inserted into the turkey pieces reads at least 74°C (165°F).
Warm the remaining 15 ml of olive oil in a nonstick skillet over medium-low heat at 150°C (300°F), gently crack in the eggs, and fry for 4 minutes until egg whites are fully set and opaque; for vulnerable diners, continue cooking until yolks reach 71°C (160°F) or use pasteurized eggs.
Divide the hot hash evenly among four warm serving plates using the metal spatula, and top each portion with one freshly fried egg.
Scatter the chopped fresh flat-leaf parsley evenly over the eggs and hash, then serve immediately.
Chef's Notes
- Balance white and dark meat: Using a 50/50 blend of leftover roasted turkey breast and roasted thigh provides optimal moisture retention and rich holiday flavor.
- Crust formation technique: Do not constantly agitate the skillet. Pressing down firmly with the flat underside of a stiff metal spatula forces starch and fat contact, producing an exceptional diner-style crust.
- Woody parsnip care: If your parsnips have thick woody cores, slice out the fibrous center core before dicing to maintain a tender, uniform mouthfeel.
- Egg preparation safety: If cooking for pregnant individuals, young children, or immunocompromised guests, use pasteurized eggs or cook until whites and yolks are entirely firm to meet food safety guidelines.
Storage
Refrigerator: 3 days — Cool and refrigerate perishable leftover hash promptly in an airtight container within two hours of cooking at 4C (40F) or below. Store without fried eggs.
Reheating: Reheat leftover hash in a skillet over medium heat with a splash of oil or water until a digital food thermometer registers at least 74C (165F) throughout. Fry fresh eggs upon serving.
Troubleshooting
Hash turns soggy rather than crispy
Cause: Skillet was overcrowded or moisture trapped because hash was stirred continuously instead of being allowed to sear
Fix: Increase skillet heat to medium-high and press down firmly without stirring for 3 to 4 minutes to drive off surface moisture and develop browning
Prevention: Use a heavy 30 cm skillet and let the vegetable and turkey mixture sit undisturbed against the hot surface to evaporate moisture and create a crust
Parsnips are tough and undercooked while Brussels sprouts are already charring
Cause: Parsnips were cut into pieces larger than 1 cm or sprouts were introduced before parsnips softened
Fix: Splash 30 ml of water into the skillet, cover with a lid or baking sheet for 2 minutes to steam-cook the parsnip cores, then remove lid to recrisp
Prevention: Maintain small 1 cm dice for parsnips and ensure they sauté for the full recommended time before adding sprouts
Turkey dries out and loses tenderness
Cause: Cooked leftover turkey was added too early or cooked longer than necessary to reach safe temperature
Fix: Drizzle 30 ml of warm turkey stock or pan gravy over the hash just before serving to rehydrate the meat
Prevention: Add cooked poultry only during the final 5 minutes of skillet cooking, just long enough to brown and reach 74C (165F)
Cultural Context
Originating from the French verb hacher, meaning to chop, hash evolved into an essential North American diner breakfast designed to repurpose roasted meats from previous feasts. In the days following Thanksgiving, turkey hash emerged as a comforting autumnal ritual, transforming remaining roasted poultry and root vegetables into an aromatic, crispy morning centerpiece.
