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Baked Turkey and Stuffing Hash

Difficulty 2/5
Prep time 5 mins

Cook time 30 mins
Serves 2-4

Hardwood Maple

Remember your smokin' spread with this leftover turkey hash. Sweet potato, stuffing, and turkey are sautéed, topped with runny poached eggs and drizzled with maple syrup for a breakfast you'll be thankful for.


1 SMALL sweet potato

2 tbsp unsalted butter

Kosher salt, to taste

black pepper, to taste

2 cups leftover stuffing

1 1/2 CUPS leftover shredded turkey

4 large eggs, poached

Pure maple syrup


When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes. Place a cast iron skillet on the grill while it preheats. 

Grate sweet potato on the large holes of a box grater. 

Add butter to preheated skillet and swirl to coat bottom of the skillet. Add sweet potato shreds and season with salt and pepper, to taste.

Close grill lid and cook for 10 minutes, stirring once in between cooking or until tender.

Add leftover stuffing and shredded turkey and cook until brown and crisp on the bottom, about 10 minutes.

Drain any excess liquid from pan and crack eggs over top, being careful not to break the yolk. Close lid and continue to cook for an additional 10 minutes. 

Drizzle hash with maple syrup and season with salt and pepper. Serve immediately. Enjoy!

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