Leftover Turkey, Sweet Potato and Bacon Hash

I can’t believe Thanksgiving has already come and gone and we are only less than three weeks away from Christmas. It is going to fly by! We had an awesome Thanksgiving. I was pretty impressed with my own planning abilities and created a stress-free Thanksgiving day by cooking most of my dishes ahead of time. Dinner turned out great. We enjoyed our company and really loved feeding lots of people delicious Paleo food, whether they realized it or not. 🙂 I forgot to take photos of most of my dishes but a few are below. We cooked the following: herb roasted turkey, sweet potato and apple mash, cherry cranberry sauce, roasted green beans, Paleo chicken and veggie stuffing, apple pie, pumpkin pie bars and vanilla coconut milk ice cream. My favorite dish was probably the apple pie and ice cream. It was a delicious combo! The turkey was a close second.


Cranberry Sauce

Green Beans

We actually had no turkey leftover, but luckily I had purchased a turkey roast just in case. I made it over the weekend for Joe and I to eat with our leftover sides but we still had a lot of meat left. I wanted to mix it up a bit and came up with this hash. I love a big pile of meat, veggies and sweet potatoes topped with fried eggs. Delicious any time of day! You could mix this up by putting in any veggies you like, maybe adding apples would be tasty too. Feel free to mix up the spices. Leftover roast chicken would be delicious in this as well. Christmas season puts me in a super baking and dessert mood. I want chocolate pretty much 24/7 for some reason. Last night I made this hot chocolate and it was sooo tasty. Way better than the store bought version. Joe said it tasted like drinking warm, melted ice cream….not sure if that’s a good thing or not? I’m planning on cooking up some goodies this weekend for family including some no bake raw chocolate mint cookies and I’m going to attempt to make my own baked mint chocolate chip cookies too. We’ll see how that turns out. We hope you all had a great Thanksgiving and are enjoying the best time of year! Turkey Hash













Leftover Turkey, Sweet Potato and Bacon Hash

Serves 2-4
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Allergy Egg
Dietary Gluten Free
Meal type Breakfast, Main Dish


  • 1 Medium sweet potato (shredded)
  • 5 pieces bacon (diced)
  • 2 cups kale (chopped)
  • 2 cups cooked turkey (cubed)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon fresh sage (minced)
  • Salt and pepper
  • 2-4 fried eggs
  • Sliced avocado (for serving)


Step 1
Heat a large pan over medium-high heat and add diced bacon. Cook until bacon is crispy. Add in shredded sweet potatoes (I used the shredding attachment on my food processor but you could use a box grater). Cover and cook, stirring frequently, until sweet potatoes are softened and starting to crisp up, about 10 minutes.
Step 2
Add in kale, garlic powder, salt and pepper. Stir and cook until kale is wilted about 5 minutes. Add in turkey and fresh sage. Stir and cook until everything is warmed through.
Step 3
Meanwhile, fry eggs in bacon fat or coconut oil to your liking. Serve hash topped with eggs and sliced avocado.













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