DJ bogeys leftover turkey hash real-time
woo is it starting now the real time is
starting when I open up the just did it
start we’ve started what up guys it is
DJ BBQ the real-time recipe leftover
turkey hash so you’ve had the holidays
you had the big roast turkey and you’ve
got all these lovely kind of vegetables
but you’re bored of it man so what do
you do you watch this video and you
follow along with me now with hash you
normally would use potatoes but we’re
gonna add more fiber more protein make
it a lot more healthier with chickpeas
okay let’s get things going so I’ve got
my um frying pan rocket I’m gonna get
some heat going and where is my oil
there we go it looks so nice and clean
over here right looks all nice and clean
so when you get that all nice and hot
there we go
but if you guys look over here it’s uh
you see where all the hey na s’ti is
you’re not heinous man you guys are
lovely but the beauty of the whole thing
is Rob over there Rob wave so Rob is the
home economist that he’s the one that’s
doing all the all the cleaning with your
onion if it’s rockin it’s wrong so I’m
just gonna chunk it up you know me my
knife skills second to none right second
to none so I want to get a red onion
going i want to soften it up before i
add all the veg now you can use you know
white you know yellow onions I like
going red cuz it’s got a bit of
sweetness in it
and it’s a bit more forgiving so yeah so
this dish you really can get this whole
thing done in about 10-15 minutes it’s
not gonna taking much time at all man
cuz you’ve already done most of cooking
now we’re gonna bring all those flavours
back together so there’s our onions so
what would you say
when would I eat this okay I’m gonna eat
this I need this hey you know you can’t
have turkey leftover is the same thing
you know more than once so maybe two
days later you know brunch lunch
you know dinner depends on what you want
to do man
like say you slept in because you’ve got
food coma this is the perfect dish so
there goes the onions right so we’re
gonna soften them up now while they’re
softening up I’m gonna grab all my
veggies other day so I’ve got some
turkey meat I got some broccoli and I’ve
also got some parsnips and carrots but
you can use whatever you want man just
chunk it up and get it in there so I’m
hungry and well if you don’t have a
turkey you say you got a ham or you got
some beef or maybe you went vegetarian
dude
just grab all those leftovers don’t want
onion in there chunk it up and then grab
the rest of the stuff and do the same
like Brussels sprouts would be amazing
with this man why didn’t I cook Brussels
sprouts with my er my roast dinner the
other night I love Brussels sprouts it’s
like kind of like a bubble and squeak
just a lazy man’s bubble and squeak
although that’s a pretty lazy recipe but
it tastes good you know and we’re top
all this off with a poached egg so again
the original superfood an egg
high in protein man okay so look there
we go
it’s all chunked up there’s our veg
we’re gonna have a look at our onions
they’re going good
starting to soften up a bit and like I
said the red onion you know if it
doesn’t go super soft like the white and
the yellow it’s fine man cuz the red
onions are sweeter than those other guys
mint then it’s cousins ok so now I’m
gonna get that heat where I can a bit
more so want to get nice color on here
now here’s the key and my grandmother
taught me this okay so we’ve got all our
veg and it’s gonna go in with the onions
ready
are you hitting the gas did you just hit
the gas ash are you are you turning
things on that shouldn’t be on I’m
balling my friend’s house don’t burn it
down bro okay so all the veggies in
there just chunked up nice and easy now
I’m not gonna touch it
my grandma is the king of hash browns
and home fries and when she’s cooking
she says I only touched him twice man
cuz I want them to crisp up on the
bottom so I get him in there and I don’t
mess mess him around man I leave him in
there so I want to crisp everything up
on the bottom once they’ve had a bit of
time then I’m gonna kind of move them
around and get that whole surface area
with that lovely caramelization that
lovely kind of crisp that golden brown
color so nice hot heat rocking now I’m
gonna get my egg water ready so let me
find where that one is okay you keep
getting in the way ash you’re trying to
cook here it’s all real time and you
keep messing with me dude there’s a
light behind you so don’t mess of that
you almost tripped on the light bro
where you going we’re gonna we’re doing
real time cooking where you going man
okay so here’s the key with a poached
egg all right so I’m gonna get my water
rocking and once I start seeing a little
bit of bubbles on there then I know it’s
good so we’re getting that water to
tempt that’s doing its thing once it’s
all Chris I’m gonna add the chickpea and
all our flavors so am i doing that the
egg too early you think I’m trying to
multitask like a woman I can do it bro
you know what should I should I do
the egg now or should I wait a little
bit now do it do it do it okay well let
me get these guys going how am i doing
how they starting in the color on there
yeah okay so now the colors coming you
see that beautiful kind of golden brown
on the chicken so I’m gonna get all the
rest of them going and then it’s the
turn of the chickpeas when you think
chickpeas you think falafels man what
are the chickpea hash you know this
thing say you did like a a big Christmas
ham or big beef you know or or a chicken
you know all well that would work and if
you’re one of our vegetarian friends or
vegan and Friends that would really work
high in protein great vegetables really
really healthy ma’am you know actually
message Tim shieff our vegan brother on
the food Tube family on my bro
I’ve been eating a lot of vegan food
recently can we can we do something
together and he just flew into
California to go run across the steaks
he’s Julianne they’re running right now
and he’s like man bro
I would love that he did have to stop
following me on Instagram though I am
cuz I am Pro meat but I have to do a lot
of vegetarian food in between time
because I don’t want gout cuz gallop
sucks okay so our water is going good
over here
once those bubbles start coming up I’m
gonna add the egg alright we’re getting
good color here okay so now I’ve got
some nice color Rocking the onions are
getting that beautiful golden brown so
are the veg and now it’s the turn of the
chickpeas so I got about 3/4 of a can of
chickpeas alright they’re gonna go in
remember fiber protein healthier than
potatoes you ready for me to go in okay
all right so the chickpeas go in
oh man now we’ll chickpeas going
everywhere so I’m gonna add a little bit
of salt a little bit of pepper
and I’m gonna go with it’s a level
teaspoon of paprika
you can go sweet or hot you know
whatever you want man get that flavor
there and then cumin you know classic
kind of falafel flavors paprika and
cumin get these guys Rocking I love
cumin man I’ve become a big cumin fan
over the last couple years spent more
time in Europe man going with my my
pulled pork I do I got kind of a cumin
coriander kind of rub on that all right
that’s doing this thing the water is
looking really good so the key with a
poached egg I’m not touching that for a
bit okay that’s doing this thing they’re
all kind of crisp enough they’re
becoming one and I’m gonna add you know
before I did the egg I’m listening to
get my parsley and coriander going so
let’s get these Rocking I’m not wasting
food and I’m gonna feed about four
people or two very hungry rugby players
or probably one very hungry rugby
players cuz those guys just eat non-stop
maybe you’ve seen the canteens in a
rugby cafeteria gnarly man okay so I got
some coriander I got some parsley that’s
gonna be going up there and I’m gonna
juice a lemon that’s gonna go in right
at the end okay look the water’s going
good you’re getting those bubbles rocket
okay that’s what I want to see now the
key to a poached egg is a fresh egg you
know when you crack an egg down and it
just goes everywhere just goes yeah
that’s not a fresh egg and that’s when
you owe for the poached it just goes
everywhere all right so Jamie taught me
this it’s gonna go into a little
how many eggs my post before I think
like – don’t tell anybody alright
alright so now I’m gonna get a little
whirlpool so listen I’m gonna turn this
water off man I’ve got the heat I need
so I’m going to turn that water off I’m
gonna get a little whirlpool going not
crazy
pretty sure my eggs nice and fresh so
there it is I got the centrifugal force
rocking in the middle and then I’m gonna
slowly drop my egg right
middle okay and it’s all hanging out I’m
gonna give it about two and a half three
minutes keep an eye on my chickpea hash
look look at the colors man that’s
looking so good oh my goodness gracious
that is rockin niggas if you were
sleeping right now and you know you get
woken up to the smell of baking bread
coffee percolating bacon these are
beautiful smells again I am waking up
the household I’m waking up the family
and waking up all my student friends
with this lovely dish say mom’s been
slaving over the stove for two days you
know getting getting that holiday turkey
roast rocking well I’m gonna feed mom
and the rest of the family with this
killer you know turkey leftover hash
okay so these guys are good um now
they’ve got the color they’ve done what
they need to do that caramelization
things rock and the golden brown is good
so I’m gonna turn that off and then I’m
gonna add the parsley and the coriander
cuz it’s still cooking so they’re gonna
get in there and add some flavor okay
growing up I love home fries hash browns
it’s American man we’re always cooking
with potatoes but as I’ve come over to
Europe I’ve started falling in love with
the almighty falafel
I’ve been cooking a lot with chickpeas
so it’s just taking you you know you got
all those beautiful carbs and vegetables
and those proteins and just kind of make
it a bit more healthier and breathing
new life into it okay so I’m getting the
juice loose from the lemon so let’s get
this thing I’m gonna have to set my mom
call mom you gonna be good okay so we’re
gonna go
juice of a lemon that’s gonna go in
there how’s that for a little ecosystem
of flavor making it rain lemon okay then
this is gonna go into our Bowl how good
does that look
smells phenomenal zesty fresh so so good
now I’ve got to go grab our good friend
the poached egg
wish me luck guys wish me luck
come on dude just come off the bottom I
don’t think I gave it enough time did I
think it needs a little bit more time so
nothing like a real-time recipe it’s
okay I think it’s good she’s gonna crank
up a little bit of heat looks good I
just seem to make sure I don’t get you
know when you do an egg what what does
the audience think do you think my eggs
ready no I think I needed about another
30 seconds you know when you do an egg
and you do you get that kind of like
gelatin kind of that mucus you look you
don’t eat it dude you want that you want
the whites to go white and then you want
that yolk to stay runny because it’s
actually harder for your body to digest
the yolk once it goes hard it’s much
easier that’s better protein for your
body when the yolk is running fact I
dated a nutrition major when I was at
University of Maryland
thanks for brandy Stanko give a
shout-out to one of my first girlfriends
she liked what they shouted me out on
foodtube really yeah she also told me
how to when I get a little eggshell into
the thing when I’m making scrambled eggs
how to react that egg shell use the egg
you know shell so you grab you have a
big ol half shell and then a little
rogue bit then you can’t get just do
with your finger and it’s food and it
kept going away from you use the shell
itself to attract the broken friend of
of his yeah there we go okay now it’s
Rocking
now we’re happy I’m gonna grab it and
you go on top don’t need water in there
come on give it to the water so you go
on top and there we have it hey Rob can
you grab me a food there we go nice fork
and a knife
so leftover turkey hash we’re gonna
crack the egg and then that lovely yolk
runs down all that beautiful proteins
into our leftover hash so I’m gonna grab
some of that egg some chickpea all those
lovely vegetables oh my gosh how good is
that look mmm mmm I love it ma’am
I love hash I love home fries and I love
eggs ma’am the regional super food don’t
forget it man whoo listen I’m DJ BBQ and
um if you guys want to see more
real-time recipes what to cook real time
do not make it brisket
cuz I don’t think these guys can stand
around for 18 don’t say your mom um hey
Rob dude come over here dude
Rob’s the man in charge of helping me
out how did I do
that’s great yeah you happy okay you got
some you saving that for later okay Rob
kunam finished that meal finish that
finish that bite any come here you are
the most posh person I’ve met you are so
well-spoken you think I have the wrong
people that nuts program can you say
hello can you say lovely jubbly hello
hello smashing man let’s go let’s go
play a round of golf let’s go play
writer go yeah yeah that sounded kind of
American you say golf guys a golf yeah
thanks for watching guys make sure you
subscribe to DJ BBQ there’s a button
over there and food tubes over there
we’ll see you guys next time thanks for
all the help everybody
information on this recipe down below
comment we want to hear from you guys
you guys rule
I’m hungry mmm good
you
woo is it starting now the real time is
starting when I open up the just did it
start we’ve started what up guys it is
DJ BBQ the real-time recipe leftover
turkey hash so you’ve had the holidays
you had the big roast turkey and you’ve
got all these lovely kind of vegetables
but you’re bored of it man so what do
you do you watch this video and you
follow along with me now with hash you
normally would use potatoes but we’re
gonna add more fiber more protein make
it a lot more healthier with chickpeas
okay let’s get things going so I’ve got
my um frying pan rocket I’m gonna get
some heat going and where is my oil
there we go it looks so nice and clean
over here right looks all nice and clean
so when you get that all nice and hot
there we go
but if you guys look over here it’s uh
you see where all the hey na s’ti is
you’re not heinous man you guys are
lovely but the beauty of the whole thing
is Rob over there Rob wave so Rob is the
home economist that he’s the one that’s
doing all the all the cleaning with your
onion if it’s rockin it’s wrong so I’m
just gonna chunk it up you know me my
knife skills second to none right second
to none so I want to get a red onion
going i want to soften it up before i
add all the veg now you can use you know
white you know yellow onions I like
going red cuz it’s got a bit of
sweetness in it
and it’s a bit more forgiving so yeah so
this dish you really can get this whole
thing done in about 10-15 minutes it’s
not gonna taking much time at all man
cuz you’ve already done most of cooking
now we’re gonna bring all those flavours
back together so there’s our onions so
what would you say
when would I eat this okay I’m gonna eat
this I need this hey you know you can’t
have turkey leftover is the same thing
you know more than once so maybe two
days later you know brunch lunch
you know dinner depends on what you want
to do man
like say you slept in because you’ve got
food coma this is the perfect dish so
there goes the onions right so we’re
gonna soften them up now while they’re
softening up I’m gonna grab all my
veggies other day so I’ve got some
turkey meat I got some broccoli and I’ve
also got some parsnips and carrots but
you can use whatever you want man just
chunk it up and get it in there so I’m
hungry and well if you don’t have a
turkey you say you got a ham or you got
some beef or maybe you went vegetarian
dude
just grab all those leftovers don’t want
onion in there chunk it up and then grab
the rest of the stuff and do the same
like Brussels sprouts would be amazing
with this man why didn’t I cook Brussels
sprouts with my er my roast dinner the
other night I love Brussels sprouts it’s
like kind of like a bubble and squeak
just a lazy man’s bubble and squeak
although that’s a pretty lazy recipe but
it tastes good you know and we’re top
all this off with a poached egg so again
the original superfood an egg
high in protein man okay so look there
we go
it’s all chunked up there’s our veg
we’re gonna have a look at our onions
they’re going good
starting to soften up a bit and like I
said the red onion you know if it
doesn’t go super soft like the white and
the yellow it’s fine man cuz the red
onions are sweeter than those other guys
mint then it’s cousins ok so now I’m
gonna get that heat where I can a bit
more so want to get nice color on here
now here’s the key and my grandmother
taught me this okay so we’ve got all our
veg and it’s gonna go in with the onions
ready
are you hitting the gas did you just hit
the gas ash are you are you turning
things on that shouldn’t be on I’m
balling my friend’s house don’t burn it
down bro okay so all the veggies in
there just chunked up nice and easy now
I’m not gonna touch it
my grandma is the king of hash browns
and home fries and when she’s cooking
she says I only touched him twice man
cuz I want them to crisp up on the
bottom so I get him in there and I don’t
mess mess him around man I leave him in
there so I want to crisp everything up
on the bottom once they’ve had a bit of
time then I’m gonna kind of move them
around and get that whole surface area
with that lovely caramelization that
lovely kind of crisp that golden brown
color so nice hot heat rocking now I’m
gonna get my egg water ready so let me
find where that one is okay you keep
getting in the way ash you’re trying to
cook here it’s all real time and you
keep messing with me dude there’s a
light behind you so don’t mess of that
you almost tripped on the light bro
where you going we’re gonna we’re doing
real time cooking where you going man
okay so here’s the key with a poached
egg all right so I’m gonna get my water
rocking and once I start seeing a little
bit of bubbles on there then I know it’s
good so we’re getting that water to
tempt that’s doing its thing once it’s
all Chris I’m gonna add the chickpea and
all our flavors so am i doing that the
egg too early you think I’m trying to
multitask like a woman I can do it bro
you know what should I should I do
the egg now or should I wait a little
bit now do it do it do it okay well let
me get these guys going how am i doing
how they starting in the color on there
yeah okay so now the colors coming you
see that beautiful kind of golden brown
on the chicken so I’m gonna get all the
rest of them going and then it’s the
turn of the chickpeas when you think
chickpeas you think falafels man what
are the chickpea hash you know this
thing say you did like a a big Christmas
ham or big beef you know or or a chicken
you know all well that would work and if
you’re one of our vegetarian friends or
vegan and Friends that would really work
high in protein great vegetables really
really healthy ma’am you know actually
message Tim shieff our vegan brother on
the food Tube family on my bro
I’ve been eating a lot of vegan food
recently can we can we do something
together and he just flew into
California to go run across the steaks
he’s Julianne they’re running right now
and he’s like man bro
I would love that he did have to stop
following me on Instagram though I am
cuz I am Pro meat but I have to do a lot
of vegetarian food in between time
because I don’t want gout cuz gallop
sucks okay so our water is going good
over here
once those bubbles start coming up I’m
gonna add the egg alright we’re getting
good color here okay so now I’ve got
some nice color Rocking the onions are
getting that beautiful golden brown so
are the veg and now it’s the turn of the
chickpeas so I got about 3/4 of a can of
chickpeas alright they’re gonna go in
remember fiber protein healthier than
potatoes you ready for me to go in okay
all right so the chickpeas go in
oh man now we’ll chickpeas going
everywhere so I’m gonna add a little bit
of salt a little bit of pepper
and I’m gonna go with it’s a level
teaspoon of paprika
you can go sweet or hot you know
whatever you want man get that flavor
there and then cumin you know classic
kind of falafel flavors paprika and
cumin get these guys Rocking I love
cumin man I’ve become a big cumin fan
over the last couple years spent more
time in Europe man going with my my
pulled pork I do I got kind of a cumin
coriander kind of rub on that all right
that’s doing this thing the water is
looking really good so the key with a
poached egg I’m not touching that for a
bit okay that’s doing this thing they’re
all kind of crisp enough they’re
becoming one and I’m gonna add you know
before I did the egg I’m listening to
get my parsley and coriander going so
let’s get these Rocking I’m not wasting
food and I’m gonna feed about four
people or two very hungry rugby players
or probably one very hungry rugby
players cuz those guys just eat non-stop
maybe you’ve seen the canteens in a
rugby cafeteria gnarly man okay so I got
some coriander I got some parsley that’s
gonna be going up there and I’m gonna
juice a lemon that’s gonna go in right
at the end okay look the water’s going
good you’re getting those bubbles rocket
okay that’s what I want to see now the
key to a poached egg is a fresh egg you
know when you crack an egg down and it
just goes everywhere just goes yeah
that’s not a fresh egg and that’s when
you owe for the poached it just goes
everywhere all right so Jamie taught me
this it’s gonna go into a little
how many eggs my post before I think
like – don’t tell anybody alright
alright so now I’m gonna get a little
whirlpool so listen I’m gonna turn this
water off man I’ve got the heat I need
so I’m going to turn that water off I’m
gonna get a little whirlpool going not
crazy
pretty sure my eggs nice and fresh so
there it is I got the centrifugal force
rocking in the middle and then I’m gonna
slowly drop my egg right
middle okay and it’s all hanging out I’m
gonna give it about two and a half three
minutes keep an eye on my chickpea hash
look look at the colors man that’s
looking so good oh my goodness gracious
that is rockin niggas if you were
sleeping right now and you know you get
woken up to the smell of baking bread
coffee percolating bacon these are
beautiful smells again I am waking up
the household I’m waking up the family
and waking up all my student friends
with this lovely dish say mom’s been
slaving over the stove for two days you
know getting getting that holiday turkey
roast rocking well I’m gonna feed mom
and the rest of the family with this
killer you know turkey leftover hash
okay so these guys are good um now
they’ve got the color they’ve done what
they need to do that caramelization
things rock and the golden brown is good
so I’m gonna turn that off and then I’m
gonna add the parsley and the coriander
cuz it’s still cooking so they’re gonna
get in there and add some flavor okay
growing up I love home fries hash browns
it’s American man we’re always cooking
with potatoes but as I’ve come over to
Europe I’ve started falling in love with
the almighty falafel
I’ve been cooking a lot with chickpeas
so it’s just taking you you know you got
all those beautiful carbs and vegetables
and those proteins and just kind of make
it a bit more healthier and breathing
new life into it okay so I’m getting the
juice loose from the lemon so let’s get
this thing I’m gonna have to set my mom
call mom you gonna be good okay so we’re
gonna go
juice of a lemon that’s gonna go in
there how’s that for a little ecosystem
of flavor making it rain lemon okay then
this is gonna go into our Bowl how good
does that look
smells phenomenal zesty fresh so so good
now I’ve got to go grab our good friend
the poached egg
wish me luck guys wish me luck
come on dude just come off the bottom I
don’t think I gave it enough time did I
think it needs a little bit more time so
nothing like a real-time recipe it’s
okay I think it’s good she’s gonna crank
up a little bit of heat looks good I
just seem to make sure I don’t get you
know when you do an egg what what does
the audience think do you think my eggs
ready no I think I needed about another
30 seconds you know when you do an egg
and you do you get that kind of like
gelatin kind of that mucus you look you
don’t eat it dude you want that you want
the whites to go white and then you want
that yolk to stay runny because it’s
actually harder for your body to digest
the yolk once it goes hard it’s much
easier that’s better protein for your
body when the yolk is running fact I
dated a nutrition major when I was at
University of Maryland
thanks for brandy Stanko give a
shout-out to one of my first girlfriends
she liked what they shouted me out on
foodtube really yeah she also told me
how to when I get a little eggshell into
the thing when I’m making scrambled eggs
how to react that egg shell use the egg
you know shell so you grab you have a
big ol half shell and then a little
rogue bit then you can’t get just do
with your finger and it’s food and it
kept going away from you use the shell
itself to attract the broken friend of
of his yeah there we go okay now it’s
Rocking
now we’re happy I’m gonna grab it and
you go on top don’t need water in there
come on give it to the water so you go
on top and there we have it hey Rob can
you grab me a food there we go nice fork
and a knife
so leftover turkey hash we’re gonna
crack the egg and then that lovely yolk
runs down all that beautiful proteins
into our leftover hash so I’m gonna grab
some of that egg some chickpea all those
lovely vegetables oh my gosh how good is
that look mmm mmm I love it ma’am
I love hash I love home fries and I love
eggs ma’am the regional super food don’t
forget it man whoo listen I’m DJ BBQ and
um if you guys want to see more
real-time recipes what to cook real time
do not make it brisket
cuz I don’t think these guys can stand
around for 18 don’t say your mom um hey
Rob dude come over here dude
Rob’s the man in charge of helping me
out how did I do
that’s great yeah you happy okay you got
some you saving that for later okay Rob
kunam finished that meal finish that
finish that bite any come here you are
the most posh person I’ve met you are so
well-spoken you think I have the wrong
people that nuts program can you say
hello can you say lovely jubbly hello
hello smashing man let’s go let’s go
play a round of golf let’s go play
writer go yeah yeah that sounded kind of
American you say golf guys a golf yeah
thanks for watching guys make sure you
subscribe to DJ BBQ there’s a button
over there and food tubes over there
we’ll see you guys next time thanks for
all the help everybody
information on this recipe down below
comment we want to hear from you guys
you guys rule
I’m hungry mmm good
you
Please follow and like us: