This 25-minute hash from F&W’s Kay Chun pairs leftover turkey with potatoes, sauerkraut and caraway for a fun play on a Reuben sandwich.
Slideshow: Thanksgiving Leftovers to Love
3 tablespoons extra-virgin olive oil
1/2 small onion, finely chopped
1 baking potato, peeled and coarsely grated
1 cup drained sauerkraut (4 ounces)
2 cups shredded roast turkey (1/2 pound)
2 scallions, chopped
1/8 teaspoon caraway seeds
How to Make It
In a large cast-iron skillet, heat the olive oil. Add the onion and potato and cook over moderately high heat, stirring occasionally, until golden and tender, 7 to 8 minutes. Add the sauerkraut, turkey, scallions and caraway and cook until golden, 3 minutes. Season with salt and pepper.
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