Smoked Turkey and Sweet Potato Hash

My uncle has been smoking meats for as long as I can remember. When he would go hunting he'd give us smoked venison and during the holidays he smoked turkeys. Now that I live on the mainland the only time I'm able to enjoy smoked turkey is when I'm home for the holidays and thankfully my uncle almost always smokes one for a family dinner.

This year my aunty gave us a huge platter of leftovers so to use them up I decided to make a hash with sweet potatoes.


I looked at a number of recipes online and a lot of them included dried cranberries. I think they were going for the flavors of Thanksgiving but my family nixed the idea (I was kind of against it too). I used the pale yellow sweet potatoes, onions, celery, dried thyme, both light and dark meat smoked turkey, some chicken broth, lots of fresh ground black pepper, and just a bit of salt (the turkey has a lot of salt in it already).


My family is not into eggs but it would have been great with a fried egg over top. It was a good way of using up leftovers and even without the dried cranberries, it had a fall/Thanksgiving feel to it. Enjoy!

Smoked Turkey and Sweet Potato Hash


½ large onion, chopped
1 large rib celery, chopped
2 large sweet potatoes or yams, cut into ½ inch cubes
3 cups cubed smoked turkey, light and dark meat
1 cup chicken broth
½ teaspoon dried thyme
Freshly ground black pepper and salt to taste

Over medium heat, heat 1 tablespoon of olive oil in a nonstick frying pan. Saute the onion and celery until soft, not browned. Add the sweet potatoes and fry until lightly caramelized, about 5 minutes.

Add the chicken broth, thyme, and pepper. Reduce the heat to low to simmer and cook the sweet potatoes through, about 10 minutes. Add more chicken broth if it dries out during cooking.

Add the turkey and heat through, lightly smashing some of the sweet potatoes, keeping some whole for texture. Check seasonings and add more pepper and salt if needed.

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