Give Thanks for Turkey Hash

I run out of Thanksgiving Turkey long before I run out of things to make with it. I call it Thanksgiving Turkey, not because I make it FOR Thanksgiving, but because I make it AROUND Thanksgiving, when Turkey is like $.50/lb. There’s only two of us, but I still process two turkeys every year, at least 40 lbs. total. People who know me or who are familiar with my writing know that I am leftover agnostic. There is no such thing as a leftover. There is food that was processed AFTER midnight, and there was food that was processed BEFORE midnight. That is all. Is everything in the deli case at the market a leftover? None of it was made today, that’s for sure. That Prosciutto became a leftover about a year ago.

One of my favorite dark meat applications is Turkey Hash. Most people are not old enough to remember that in the post WWII childhood, we had cans of corned beef hash, roast beef hash, and turkey hash organized on the pantry shelf. I don’t remember if they were next to the canned dog food, but they may as well have been. They were barely distinguishable from it. Make sure you turn the light on in the pantry, or you may scramble the inventory. Wait, we didn’t have a dog. Well, what was all that Alpo for then? Hmmm.

You see all kinds of melanges called “Hash” these days. Cubes, chunks, this, that. Potatoes seem to be a standard and primary ingredient, as they were in the canned stuff. But there’s no potatoes in my hash, whichever kind I make. I am not that kind of authenticist. To me, the meat in hash should be grated/shredded. In the canned stuff, if you could find any meat, it was definitely cooked out to the tiny tender string stage. I guess that’s what it would be called. Beyond that, it should be sort of Irish/American/Teutonic in its styling. I use a little bit of oatmeal as the binder.

We should really take the opportunity to hash things over. or out.


  • Turkey dark meat, 24 oz.
  • Celery, 3 stalks.
  • Onion, large, 1/2, or small, 1 each.
  • 2 oz. vegetable oil.
  • Rolled Oats, half a cup. Regular, instant, whatever. Don’t try to use the groat kernels.
  • S+P,
  • Whatever fresh herb you like. Thyme, sage, and/or parsley, excellent. Rosemary, meh. (optional)
  • I’m making this one very plain, but roasted corn is good in it, garlic, all the usual suspects. I prefer it to be mostly turkey, turkey, and more turkey.
  • Even a little “leftover” stuffing, instead of the oatmeal, if that’s your thing.


  • I snuck in my new prize knife, the new Lipavi 7″ Chef’s knife.
  • Japanese VG10 steel.
  • I am Beta testing the Lipavi knives, just getting started.
  • They are extremely sharp, as most new knives are, just out of the box.
  • It’s an awesome box.
  • I will update results as I continue to use the various models.


  • Okay, back to the hash itself.
  • Cut the veggies into chunks small enough to fit in the mini food processor.
  • Some people leave them in larger pieces, and that’s fine.
  • I don’t, usually.


  • It really is a cool knife.
  • I sighted down the barrel, straight as a Remington rifle.
  • Good balance.
  • Very comfortable handle.
  • Definitely more ergonomic than the traditional German/French designs, which we got used to when we were young.
  • These don’t require getting used to.
  • They feel good right from the start.


  • Like a few other dishes I’ve been featuring lately, I cut the vegetables like I would for Sofrito.


  • I hate to sound like a broken record, but I know my readers probably won’t read the articles in order.
  • Here’s the deal.
  • Get the pan 350F hot before you ever add oil, so the oil doesn’t burn while the pan heats.
  • This can really happen.
  • Oil that’s just starting to smoke is much better than oil that’s been smoking for a minute or two.
  • Really. Oil is a frequent victim of storage and heat abuse.
  • Oil should also be kept out of the light.
  • Then, why do they put it in clear bottles?
  • You might ask.
  • That’s a marketing thing.

Add the vegetables.

You will hear them sizzle just as they hit the pan.

  • Then you will hear the sound of steam, as they release water.
  • DO NOT STIR until that steaming sound stops.
  • When the vegies start to sizzle again, stir occasionally, but not excessively.
  • If you hear a popping sound, turn the heat down and stir.
  • So simple.


  • Still steaming, but getting ready to sizzle.


  • Sizzled and lightly browned.
  • I don’t know how long it takes.
  • I mean, I know how long it takes, but it doesn’t always take the same amount of time.
  • Put down the stopwatches and love your food.


  • Add the oatmeal, stir, and then add 2 cups of water, or neutral stock if you have it around.
  • This will come immediately to a boil.
  • That’s right, BOIL.
  • Oatmeal is like laundry. You BOIL it.


  • The water reduces a little, so you get an oatmeal that is just about the way oatmeal usually is.
  • Does that make sense?


  • Add the turkey.
  • If the turkey is already hot, this goes fast.
  • If the turkey is cold, stir and heat in the pan until it gets at least to 165F, to be legal, and safe. Not really the same thing, but close.
  • Put the mixture in a Kitchenaid with the paddle, or wash your hands.
  • Work it until it is, how do you say, homogenous.
  • All mushed together, so it can be formed into a shape.
  • Wait ’til you see the shape I used.
  • Any shape is good, even like a hamburger patty is fine.
  • If you have rings or cookie cutters or biscuit cutters or whatever, those work pretty good.
  • I don’t mean you cut it like a cookie.
  • Push the hash into the form.


Gear, Lipavi

  • What we see here is all Lipavi Gear, which I beta tested starting over a year ago.
  • It took me a while to adjust to it, but now I love it.
  • It’s not cheap. Not at all.
  • Lipavi is not about having the cheapest, most competitive pricing out there.
  • They’re Scandinavian, but they’re not IKEA.
  • I’m not even going to tell you that their stuff is worth the price.
  • It might not be for you.
  • And you can process SV without Lipavi Gear. I did for many years.
  • There is one thing about Lipavi that I like, though.
  • Their gear is good. VERY good. I love their stuff, and their service is very attentive.
  • Amazon is their only platform at this time.

Gear up, gear down. Just GEAR.

  • I’m sold on clear vessels, even though they’re not as thermal as some other materials. They hold the heat quite well.
  • The Lipavi lids are custom cut to fit the various IC devices, they are very very tight. The evaporation is nominal.
  • The racks are great, because they extend higher than the water level. I couldn’t figure this out at first, until one of their reps told me to try processing something in the rack without sealing the bag.
  • Eureka!, which is hilarious, because that’s what Archimedes is reported to have said when he discovered the principle of displacement.
  • We are starting to call this method “Sans Vide,” because it’s under water, but the bag doesn’t need to be sealed, just clipped to the rack.


  • This is another new paradigm for SV processing eggs.
  • Rather than attempt to poach in the shell and then remove (I never could get that to work the way it should), I syzigized.
  • 2 cups water in a Ziploc Quart bag, with 2 oz. of white vinegar, to make the albumen seize.
  • Leave the bag open, and clip it to the rack.
  • I used a clothespin, not pictured. Whatever. A paper clip.
  • Let the water in the bag come to the same temp as the water in the vessel, which should be…


  • Crack eggs into the bag, up to four for that size of bag.


  • I hoped, but did not expect, for this to work.
  • It did.
  • Ten minutes, you can use a stopwatch if you like.
  • If you shake the bag, the whites quiver.
  • When the whites stop quivering, they have not only conquered their fear of cooking, they are done.
  • Cooked.
  • Carefully dump the bag with the eggs into a vessel of cold water, no ice.
  • Let the fluids merge, and the eggs cool (or serve immediately).


Oh, Baby


  • Fry the hash in a pan or on a griddle, with just a little oil.
  • Make sure it’s hot.
  • Hash really likes the pan, it won’t hardly stick to even the crummiest pan.


  • Haha, bet you wonder how I did that
  • Don’t worry, I’m gonna show you right now.
  • This is the thing about shocking things.
  • It gives you the opportunity to go novel on retherming them.


  • I put the poached egg on a paper towel to get it as dry as possible.
  • I sprayed it with Pam, that’s right, well, not Pam, some generic Costco brand.
  • Heat your cast iron pan to as hot as your smoke detectors will allow.
  • The infra-red thermometer registered 700F, but I don’t know if I believe that.
  • Turn off the pan.
  • It must be clean, but wipe it with a lightly oiled towel anyway.


  • Gently lay the poached egg on the grates.
  • Give it about forty five seconds, even longer.
  • You only get one chance, so just leave it.
  • The pan is slowly cooling, so it’s not going to burn.
  • That I would like to see.
  • When you can’t stand it any more, turn it 90 degrees and watch it sizzle again.
  • If you have the courage of a soldier, you can try to flip it.


  • Remove it from the pan and put it back on the paper towel, or on top of your hash.
  • Don’t you dare tell anybody how you did it.
  • You can also sprinkle with a seasoning mix with paprika to make it really dark, but if you pull it too early it will be ugly pink.


  • In the 70’s, we used to look at something like this and say “Gnarly.”
  • The surface is even a tiny bit crispy, it’s a good texture.



  • Even ugly and messy is beautiful.


  • The manly man version, still with only one egg.
  • A few drops of Frank’s on there.
  • With mint, truffle oil, Sriracha
  • Pretty sure you’re sold already, but, Man, look at that.
  • Got some red potato hash browns on there, too, just the box grater for that.

And that…

  • Like I said, there is no such thing as a leftover.