Turkey and sprout hash

This dish is a delicious way to love your leftovers and use up two festive favourites – turkey and brussel sprouts! You can also add in any left over parsnips or carrots, as well as cabbage.

Serves [4]

Ingredients

• 3 tablespoons oil

• 1 onion, sliced

• 500 grams leftover roast potatoes, chopped

• 300 grams leftover cooked sprouts, chopped

• 250 grams leftover roast turkey, chopped

• 4 medium eggs, poached 

Method

1. Heat 1 tablespoon oil in a large frying pan and fry the onion for 4-5 minutes until browned. Mash the potatoes roughly in a large bowl.

2. Mix onions into the potato with the sprouts and turkey, season to taste and mix well with a spoon.

3. Heat the remaining oil and press the hash into the frying pan and fry 3-4 minutes. Turn the hash over, (don’t worry if it breaks up) and fry for a further 2-3 minutes until golden.

4. Serve topped with a poached egg.

Cook’s tips

• Try making 1 large hash by frying everything up in a large frying pan.

• Use up leftover roast potatoes and vegetables.

• Leftover boiled potatoes and cabbage also work.

• Add chopped bacon and herbs for extra flavour.

• Omit the turkey and add extra vegetables for a vegetarian option and omit the turkey and eggs for vegans.

Recipe provided by Love Food, Hate Waste.

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