Leftover Smoked Turkey Hash

Turn that leftover turkey into a breakfast delicacy. Onions, peppers, sausage, and potato bring this dish to life with the help of Dickey’s Foo Foo Seasoning and our Chili Pork Butt Seasoning. Easy to make and even easier to make disappear, top it off with a fried egg and breakfast is served.

  • Prep Time

    20 Minutes
  • Marinate Time

  • Cook Time

    20 Minutes
  • Serves

    4-6 People
  • Pellets

  • Measurement
  • Ingredient
  • Note


  • 1 lb
  • Turkey, cooked and shredded
  • 1/4 cup
  • Butter, unsalted
  • 1/2 cup
  • Onions, yellow diced small
  • 1/2 cup
  • Red bell pepper, diced small
  • 1/2 cup
  • Green bell pepper, diced small
  • 1/2 lb
  • Sausage, Polish, sliced half moons
  • 2 cups
  • Potato, baked leftover cold (or frozen diced)
  • 2 tsp
  • Parsley, curly chopped
  • As needed
  • Eggs, sunny-side up or to liking


  1. Heat 1/2 the butter in a large pan over medium high heat and add cut sausage. Cook the sausage to render fat and lightly brown.
  2. Once sausage is browned add onions and peppers to the pan and saute over a medium high heat to blister the edges and cook through.
  3. Remove all ingredients from pan and set aside in a large bowl or dish.
  4. Add the remaining butter back to the pan and add potatoes. Brown the potatoes tossing every 1 minute. Once potatoes are browned on all surfaces, return the sausage and pepper mixture to the pan with the potatoes.
  5. Season the vegetables with the foo foo spice and chili pork rub. Toss well. Add chopped parsley and remove from heat.
  6. Fry eggs to desired doneness and serve over the hash.

Recipe Categories: Breakfast, Chicken, Roast