A delicious healthy option for breakfast, brunch, lunch or dinner! This Parsnip Carrot Hash with Turkey & Bacon is the perfect quick meal for leftover turkey or chicken, packed with nutrients, low carb, Paleo, and great with or without eggs!
Yet another recipe for your leftover turkey! I know by this point the Thanksgiving leftovers are long gone, but isn’t turkey just too good to say goodbye to on December 1st? I think so.
If you’re so done with turkey and ready to click away, rest assured that this recipe will come out just fine if you use a rotisserie chicken too. Or basically any form of cooked poultry. “Cooked poultry of your choice hash” should be the real name of this recipe.
As I’m writing this I’m in kind of a dinner debacle for tonight. Here’s the deal: my daughter has gymnastics from 3:30-4:30 after which we head straight to my other daughter’s dance class from 5-5:45, and then I have a parent teacher conference at 6pm and the other at 7:40. I do not do fast food anymore so my options are 1. Make a one pot dinner at 2pm and reheat after the first conference or 2. Make bacon and eggs for dinner after the first conference or 3. cereal? I think I’m going to wind up making meatballs at 2pm and heating up at 6:30 for all of us.
This totally would have been the night for a slow cooker recipe, but I dropped the ball with my lack of meal planning! Second ball dropped was that this recipe could have been saved for dinner instead of breakfast, but, whoops, too late again. I know lots of people make dinner early to serve later on so I will stop whining now. Thanks for helping me make that decision. Oh the drama of the stay at home mom!
Turkey Parsnip and Carrot Hash with Bacon
Ingredients
- 1.5-2 cups cooked turkey or chicken shredded or chopped - mine had been seasoned with salt and pepper but use whatever you like
- 6-8 slices nitrate free sugar free bacon - mine is from U.S. Wellness Meats
- 1 large carrot peeled and chopped into small pieces
- 1 large or 2 small parsnips peeled and chopped into small pieces
- 1/4 tsp salt
- 4 whole eggs
- salt and pepper to taste
- 2 green onions thinly sliced
Instructions
-
Preheat your oven to 400 degrees. Heat a 9-10 inch ovenproof skillet on your stovetop over hi heat.
-
Cut your bacon into 1/2-1 inch pieces and add to the skillet
-
When the bacon has cooked about halfway and some fat has been rendered, add your chopped carrots and parsnips to the pan and stir to coat. Add the salt and mix together to blend flavors.
-
Let the bacon, parsnips, and carrots cook together over med-hi to hi heat, stirring occasionally to prevent burning, until the mixture is toasty, the veggies are soft and lightly browned and the bacon is crisp. Leave the fat in the pan and turn the heat down to low.
-
Add the cooked and shredded/chopped turkey to the mixture and stir to coat the turkey with the bacon fat. Remove mixture from heat.
-
Now one at a time, carefully crack each of the 4 eggs into the pan in a different spot. You can make little grooves in the mixture to help avoid the yolk from breaking. Sprinkle the eggs with salt and pepper if desired.
-
Once all the eggs are added, put the skillet in the oven and bake for about 15 minutes or until your eggs are cooked to preference. I cooked mine until the whites were completely set but yolks remained intact.
-
Remove from the oven and let sit for 5-10 minutes before serving. Take the biggest piece for yourself. Duh, guess you probably did not need me to tell you that 🙂
What’s you favorite way to cook eggs?
I like them sunny side up or over easy. I ate them scrambled for most of my life and I was really missing out!
Are you sick of turkey yet or still going strong?
I actually like and eat turkey year round!
Do you make dinner ahead of time when you’ll be busy all night or do you resort to takeout?
I try to make it ahead of time but due to lack of planning it’s always stressful.
Happy Friday guys! Relax and do something nice for yourself this weekend!
I completely fail at meal planning, so I’m super grateful that I only have myself to feed otherwise I’d be freaking out 99.9% of the time. That being said, I also turn to simple meals like cereal or smoothies WAY too often, but it’s hard being motivated to cook something fancy when you know you’ll be the only one eating it!
If you had to feed others you would find a way, I somehow get away with minimal planning now that I have a lot of staples and go-tos. I used to feel the same thing about cooking a big meal when I knew my kids would reject it! Totally frustrating. Now they actually eat the stuff I cook, after years of experimenting with different approaches and everyone is much happier.
Yumm!! I used my leftover turkey in a crock pot chili this week! When my schedule is crazy I typically end up at Chipotle…and love every minute
I haven’t done slow cooked chili this winter yet but that sounds awesome!
I’m on a big parsnip kick lately and I love hash, so this looks awesome! I love using my crock-pot and coming home to a prepared dinner. There’s nothing better after working all day! Unfortunately, that does require a lot of thinking ahead, which I seem to drop the ball on a lot. haha
Yup, that’s me too. There have been times I thought ahead and had a roast or something cooking all day for when we got home, and it was awesome and worth the planning! I love the flavor of roasted or sauteed parsnips!
that looks amazing! I wanted to pop in to tell you that you were one of the eye care giveaway winners! If you could email me your full shipping address at healthydivaeats@hotmail.com that would be great! Thanks so much! Congrats!
Thanks so much! Emailed you.
i love all your food pics on instagram but i’m going to divulge that sometimes your over easy eggs make me cringe – hee 🙂 i am the complete opposite when it comes to eggs – i like them SUPER well done. i like hard boiled eggs EXTRA hard boiled. but it’s fun for me to see what others like versus what i like. makes it interesting to “tune in”!
this coming week I really need to get some more protein into the mix. i have been on a carb craze lately! this hash look super yummy. i took a ton of our leftover turkey from Thanksgiving, wrapped it in individual portions and froze it so bring on the turkey recipes as far as i’m concerned 🙂 thanks for the recipe!
work has kicked my butt this week and i have had ZERO time for internet. boo. but now i am treating myself and reading your posts from the week – fun!
have a great weekend!
I used to be the same way with runny eggs – they totally freaked me out! I didn’t even try runny yolks until about a year ago and then I was completely hooked! You could easily make this recipe into a frittata and bake as long as you want, lol 🙂
I was eating a ton of carbs pre-marathon and now I’m craving a lot of protein and fat since I don’t “have” to eat carbs!! Happy Friday to you and time for a nice relaxing break from work!!
This sounds amazing and hits many of my favorite food notes! I’m pinning this to save on my paleo recipe ideas board. Especially with parsnips in it, I swear I could eat them every day!
I know, cooked parsnips are so delicious and go really well in so many dishes!
I just read this and really enjoyed it. You may visit Laskar288 for more related food recipes.
bintang4dp login Adalah Keindahan Permainan Game Online Yang Menyimpan Jutaan Rahasia Tentang Asal Usul Angkasa Dimana Akan Memanjakan Mata Dan Memberikan Kemenangan Yang Melimpah.