Cooking Club: Recipe of the Month

Turkey Cranberry Hash
Turkey Cranberry Hash


  • 1 pound Yukon gold potatoes, about 2 small or one large
  • 2 tablespoons olive oil
  • 2 green onions, sliced
  • 2 garlic cloves, minced
  • 1 1/2 cups cooked turkey, small diced
  • 1/2 cup dried cranberries
  • 1 1/2 teaspoons finely chopped fresh thyme, or 1/2 teaspoon dried thyme
  • salt and pepper, to taste
  • optional: eggs, top with poached eggs or soft boiled eggs


  • Peel and dice the potatoes into a small 1/2" dice.
  • Add the potatoes to a pot and cover with cold water. Bring the water to a boil and cook the potatoes for 5 minutes, then drain.
  • Heat the oil in a large cast-iron or non-stick pan over medium heat. Add the potatoes to the pan and try to get them in a single, flat layer. Cook without stirring for about 4-5 minutes, so that the bottom gets nice and golden.
  • Add the green onion, and garlic, and stir for another 1-2 minutes. 
  • Add the diced chicken, dried cranberries, thyme, salt, and pepper. Saute for another 5-10 minutes, or until the potatoes are soft and the turkey is warmed through. 
  • You can serve the turkey cranberry hash as a side dish, or top it with an egg for a breakfast meal.


*If you'd like to make this a little more buttery, feel free to stir in a tablespoon of butter at the very end.

*If you've got a well seasoned cast iron pan your potatoes should not stick. If you find they're sticking, I'd recommend re-seasoning it. And make sure to let them completely crisp up on one side so they naturally release from the pan.

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