Colorado’s Best Hash or Turkey Hash

Turkey Hash
Colorado’s best hash is a mushroom and turkey hash that dates back to 1839.  I say if a recipe lasts that long, it’s gotta be good!  Save your leftover turkey for this!

Turkey and Mushroom Hash

(This is an updated post from 2014.)

We all know hash-don’t we? Specifically turkey hash; the delectable dish of chopped meat and vegetables. An odds and ends kind of dish. I just checked out The Encyclopedia of American Food and Drink by John F. Mariani at the library. (A great book, by the way. At least if you like weird and interesting food facts, like I do.)

They say that hash comes from an old French word, “hacher” that means to chop.  In the mid 19th century hash was associated with cheap restaurants called “hash houses or hasheries.” I kid you not.

It goes on to say that on an 1850 menu from the El Dorado Hotel in Hangtown, CA was an item for Low Grade Hash at 75 cents or 18 Carat Hash for a dollar.  I’m not slinging made up hash at you. I got this from a real book.

I present to you today a turkey hash that dates back to 1839, from the great state of Kentucky. It was considered a breakfast dish and often served with corn meal cakes. I didn’t get too those. I just served this golden, crispy turkey hash with mushrooms on toast. And Manservant added his egg.

We ate this for dinner. And we ate this for breakfast two days later. At that point, I refried this in more butter to warm it, which also crisped up the edges into glorious little, brown, buttery bites. I have to tell you this stuff is good.  Best turkey hash I ever had!

Turkey and Mushroom Hash

So…how to make turkey hash?

One begins by cooking the onion and mushrooms. Though hash traditionally has potatoes, this one has ‘shrooms. If you want potatoes though, go for it! Stir in some flour. Then add in your broth and seasonings and bring this gravy like mixture to a boil. Cook this for about 10 minutes.

Add your turkey. Scrape the hash up from the bottom of the pan. Press it back down, let  the turkey hash get good and brown and crispy for about 8 minutes. And you are ready to eat. I can smell it from here!

Let’s be blunt. This ain’t no street hash and it’s not from an “edible store”. This is the real thing. Totally on the up and up and you don’t have to be 21. This is for sure the best hash I’ve tried in a long time and you don’t have to wait in line.

Rich and full of flavor with lots of earthy notes. Gentle and hip and comforting all in one bite. Savory, sultry and mellow and perfect for a Sunday morn. This turkey hash is something the whole family can enjoy.

I don’t know about you but I really get stoked on comfort food. I look forward to certain leftovers just so I can make some hash. And this hash is really the best I’ve had. (Next to that summer decades ago that I spent in Denmark and another weekend? day? summer? in Amsterdam.)

You know I love potatoes, but no potatoes in this. A few ‘shrooms puts this hash over the top and into psychedelic land. Well, that and a bit of heavy cream sends me totally from terra firma.

Turkey and Mushroom Hash with fried egg

Yeah, we all know Colorado became the first state to legalize marijuana, Mary Jane. Years ago I probably would have jumped for joy, but now I only jump rope, and that doesn’t happen very often. Now it is here and I’m a bit too underwhelmed by the whole thing.

Right now the only thing weed would do to me is make me eat more, sleep more and smile more. And I don’t need the first two! Of course, I do have a few aches and pains but I best solve those on my own.

Turkey Hash with mushrooms

No, I’m not smoking anything right now and I’m already in a pretty good mood, so I’m not kidding when I tell you that this turkey hash will put anyone in a pretty good state, though it might not be Colorado. This hash might not give a Rocky Mountain high, but it sure beats smoking tea.

And if you do be smokin’, tokin’ da weed, you just might get the munchies… which leads me back to this hash. In which case, please feel free to partake.

Please Pin and Pass it Around!

Turkey Hash with Mushrooms

If you haven’t had enough of me, I’d love it if you follow me!
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Turkey Hash

Colorado’s Best Hash or Need I Say More?

  • Author: Abbe
  • Prep Time: 15 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 45 Minutes
  • Yield: 4 Servings 1x
  • Category: Supper/Breakfast
  • Method: Stove Top
  • Cuisine: American


Colorado’s best hash is a mushroom and turkey hash that dates back to 1839.  I say if a recipe has been around that long it’s gotta be good!  Save your leftover turkey for this!



3 T unsalted butter
2 T bacon drippings or oil
2 c chopped onions
1/4 lb thinly sliced mushrooms
3 T flour
2 c chicken or turkey stock
3 T heavy cream or half and half
1 T Worcestershire sauce
1 T tomato based bbq sauce
34 c diced and cooked chicken, turkey, beef or pork
1/4 c minced Italian parsley
Salt and Pepper


Warm the butter and drippings in a large, heavy skillet over medium high heat.

Add the onions and cook for a minute, then add the mushrooms. Cook for 5 minutes, warming it through.

Pat the mixture down and let it cook until it begins to brown-about 6-8 minutes. Scrape it up with a sturdy spatula, getting up any brown bits.

Sprinkle flour over it and stir until it is incorporated. Now pour in the stock, cream, Worcestershire sauce and bbq sauce. Bring the gravy like mixture to a boil. Cook it down for about 10 minutes, until it is so thick that when you pull a spatula through it leaves a trail. Scrape up from the bottom while the mixture cooks.

Add your cooked meat of choice, parsley and salt and pepper to taste.

Scrape the hash back up again. Continue cooking and scraping until the liquid is cooked down and the hash mixture remains moist, but has a few crisp edges, another 6-8 minutes. Do not turn the temperature down unless you’re close to burning the mixture. You need the heat to develop a rich, brown crust.

Serve over toast and add a fried egg if you’d like! Now just chill out. Peace, man!


Adapted From: Derby Day Turkey Hash (Real American Breakfast by Cheryl Alters Jamison and Bill Jamison)

Keywords: turkey hash, turkey hash recipes, turkey hash recipe, how to make turkey hash

More Comfort Food:

Corn, Bacon and Potato Hash

Red Chile and a Breakfast Sandwich


Not My Mama’s Chicken Pot Pie

Lotsa Garlic Pasta

Ziti Al Fresco

Chocolate Krantz Cake or Babka



You Might Also Like

  • Pam
    November 25, 2019 at 6:54 pm

    Ha! You’re too funny! I’ve never made/had hash and should try it!

  • All That I'm Eating
    November 25, 2019 at 2:13 am

    This is a great idea for leftover turkey, something a bit different and I bet it would make a great brunch!

  • Healthy World Cuisine
    November 23, 2019 at 2:18 pm

    Now this is our kind of meal! Fast and easy and so hearty. Wishing you a super weekend.

  • sherry
    November 23, 2019 at 5:50 am

    what a tantalising looking dish this is abbe. i love mushrooms so this would go down a treat. i could eat it for any meal:-) cheers sherry

  • Mimi
    November 22, 2019 at 10:32 am

    I love this idea!!! It’s so smart, and a wonderful use of turkey leftovers. Love the egg on top, too.

  • John / Kitchen Riffs
    November 22, 2019 at 10:21 am

    Fun to see this one return! LOVE hash. In any form. 🙂 Those overhead shots are great, BTW.

  • Pamela @ Brooklyn Farm Girl
    January 20, 2014 at 3:30 pm

    I'm in a good state just looking! This looks incredible!

    January 20, 2014 at 9:34 am

    Can't wait to try this.

  • Shirley Tay
    January 19, 2014 at 12:28 pm

    Altho I was with the airline for 7 yrs, I've yet to visit Colorado. You've certainly some interesting share here L:)

    • Abbe Odenwalder
      January 20, 2014 at 4:31 pm

      Colorado is an interesting state, Shirley! But it is also a welcoming and gorgeous state. If you love the outdoors, you can't choose a much better place to live!

  • Yi Reservation
    January 19, 2014 at 3:49 am

    I've been looking for a good hash recipe and I think I might have just found it! I'll have to make this mouth-watering hash for my next brunch soon! And yes with a sunny-side-up! Thanks for sharing!

  • Irina @ wandercrush
    January 19, 2014 at 12:32 am

    This post made me laugh 🙂 Goodness, I would trade all the illegal substances in the world for a slice of that hashed-up toast right now. I don't use enough Worcestershire in my life! Perhaps I should pencil that into my 2014 resolutions.

    • Abbe Odenwalder
      January 20, 2014 at 4:25 pm

      If you have it in your fridge you will use it! At least I do! And I would love some right now, too! Thanks, Irina!

  • sprinklesandsauce
    January 18, 2014 at 3:21 am

    this looks sooo appetizing!

  • Maureen | Orgasmic Chef
    January 17, 2014 at 7:13 am

    I was there in the 60s – what I remember of it. My grandmother used to make the best hash with the lovely browned bits. Just thinking about it makes me close my eyes and swoon.

  • Biz
    January 16, 2014 at 8:55 pm

    You had me at bacon drippings! I grew up on canned corned beef hash – Mary Kitchen's brand to be exact. Although the first time I had "real" hash at a diner in Tennessee, I thought I had died and gone to heaven – so good!

  • Ansh| Spiceroots
    January 16, 2014 at 4:41 am

    What a fun post to read and a great dish! Who needs the other hash when we got this one!

    • Abbe Odenwalder
      January 20, 2014 at 4:12 pm

      You hit the nail on the head, Ansh! This is a keeper!

  • Zoe
    January 16, 2014 at 12:52 am

    Hi Abbe,

    I believe that people from the past cooked harsh to use up all leftovers. These days, hash have upgraded itself to nice gourmet version…

    Wish that my breakfast this morning is like yours…


    • Abbe Odenwalder
      January 20, 2014 at 4:07 pm

      You are right, Zoe. Gourmet or not-this is great stuff! And most of the time, I admit, I skip breakfast!

  • vanillasugarblog
    January 15, 2014 at 11:06 pm

    Girl I am with you!
    To me comfort food means good, hearty, hash-filled breakfast!
    So with you!

    • Abbe Odenwalder
      January 20, 2014 at 4:05 pm

      Great minds think alike, Dawn!

  • Juliana
    January 15, 2014 at 8:32 pm

    This hash looks fabulous…my mouth is watering just by looking at the pictures, and feel that I want to poke the egg yolk so it can run over the hash…yum!
    Hope you are enjoying your week Abbe 😀

    • Abbe Odenwalder
      January 20, 2014 at 4:01 pm

      It really is a great hash-egg or not. Thanks, Juliana!

  • Abbe Odenwalder
    January 15, 2014 at 6:51 pm

    I bet you'll like this, Amy. Perfect for brunch and every other meal. Enjoy!

  • Denise [email protected] Brazil To You
    January 15, 2014 at 1:20 pm

    What a hash, Abbe! Turkey mixed with the umame mushrooms over a toast and topped with fried eggs? I'd eat all and ask for more…

    • Abbe Odenwalder
      January 15, 2014 at 6:53 pm

      It definitely has the umami thing going. Next time I might try porcinis. This is a keeper!

  • Amy (Savory Moments)
    January 15, 2014 at 11:43 am

    Haha — great post! This hash looks really delicious. My husband loves hash and it makes such a great weekend breakfast/brunch.

  • Christine Ma
    January 14, 2014 at 8:53 pm

    I just caught myself drooling looking at this post. Thanks for the recipe!

    • Abbe Odenwalder
      January 15, 2014 at 6:46 pm

      Thanks for stopping by Christine! Just remember to wipe your mouth before you go out in public! You are so welcome and I hope you visit again!

  • Monet
    January 15, 2014 at 3:30 am

    Lovely Abbe! Your post made me laugh out loud…and my stomach is growling now too. Thank you for sharing!

    • Abbe Odenwalder
      January 15, 2014 at 6:50 pm

      You are so welcome Monet. We all need to laugh more. That should be my motto.

  • Pam
    January 15, 2014 at 1:52 am

    Great post! Funny! Your hash would make my day, it looks and sounds delicious!

    • Abbe Odenwalder
      January 15, 2014 at 6:49 pm

      Awww. Thanks Pam. it is nice to know that people actually read! This is a great hash. One I know you will enjoy!

  • Liz Berg
    January 15, 2014 at 1:49 am

    You're so funny, Abbe! It was fun gawking at all the marijuana shops when driving through Denver…a lot waiting to open! A hash with mushrooms? I'm all in!

    PS…my gift card has arrived! Thank you!!

    • Abbe Odenwalder
      January 15, 2014 at 6:48 pm

      So tru, Liz. And thanks. This hash ranks! Enjoy the trip to Whole Foods.

  • Laura Dembowski
    January 14, 2014 at 6:16 pm

    I love hash, but I never thought to make it with just mushrooms. I almost always go with sweet potatoes and Brussels sprouts. Love the idea of re-crisping it for leftovers.

    • Abbe Odenwalder
      January 15, 2014 at 6:45 pm

      That sounds like a great one also, Laura! The re-crisping is like way cool.

  • Tricia @ Saving room for dessert
    January 14, 2014 at 1:44 pm

    Well Abbe – this is a very entertaining post! You are such a creative, funny, exceptional writer. Love every paragraph. Now the recipe looks and sounds amazing too – yum – drooling – I could eat this everyday.

    • Abbe Odenwalder
      January 15, 2014 at 6:44 pm

      Thanks, Tricia! It is a good outlet for me and I'm glad you enjoy reading. Now eat this hash!

  • Nazneen Hamilton
    January 14, 2014 at 6:18 am

    You want me to pick some up on the way Thursday :)? I'm so old and untrendy, I don't even know where this shops are!! We'll just have to make do with this delicious hash then. Honestly, I don't think I need a high, I'm pretty high without the stuff. That's not to say I'm not thinking about trying it for medicinal purposes 😉

    • Abbe Odenwalder
      January 15, 2014 at 6:43 pm

      Drive down Broadway and you can get an ounce at each one! Just sayin'! There were lines at some of them! And they are all located, at least it seems to me, near gyms. Go figure!

  • Angie Schneider
    January 14, 2014 at 5:36 am

    This is hearty and loaded with flavours, Abbe.

    • Abbe Odenwalder
      January 15, 2014 at 6:41 pm

      Yes it is, Angie! Perfect for breakfast, lunch and dinner!

  • Barb | Creative Culinary
    January 14, 2014 at 5:28 am

    You crack me up! Hash sounds good but the laugh was the best part.

    • Abbe Odenwalder
      January 15, 2014 at 6:41 pm

      Laughing is good! And good for you! But it is REALLY good hash! And you don't have to smoke it!

  • Abbe Odenwalder
    January 14, 2014 at 5:12 am

    You are too funny! It is the 60's. Not even the music has changed! I am stoked! And tempted to wait in line! Just for the experience-you know? (Just kidding, kids!)

  • Kitchen Riffs
    January 14, 2014 at 4:35 am

    I've seen the future and it's a 60's repeat! 😀 Really fun read. And great recipe. Who doesn't like hash? I love the stuff, and don't make it enough. And the egg is perfect. So don't Bogart that hash, my friend, pass it over to me!