One of Thanksgiving guests always asks the question: what is the definition of eternity?  It’s two people and a ham.  Same can go for turkey leftovers.

When you’re done with having ham sandwiches, try this update recipe for breakfast, lunch or dinner.


  • 2-3 tablespoons olive oil
  • 9 oz ham or turkey, diced
  • 2 medium carrots, peeled and diced
  • 1 medium onion, diced
  • 3 large Yukon Gold potatoes, peeled and cut into 1/3-inch dice
  • 1/4 cup sherry
  • 1/4 cup ham stock (if you boiled the ham), chicken stock, or vegetable stock
  • 1 roasted red pepper, julienne cut
  • 1 egg per person


  1. Heat the olive oil in a saute pan.  Add potatoes and carrots, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, until the potatoes are browned, about 20 minutes on medium heat.
  2. Add onion and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes.
  3. Add the ham or turkey, and roasted red pepper to the pan, and heat for about 5 minutes.  Add the sherry and stock, and reduce by about one half.
  4. In the meantime, prepare poached eggs for each plate.  Serve a helping of the hash on each plate, and top with a poached egg.
Print Friendly, PDF & Email