Turkey Hash

Really Sweet Turkey Hash with Potato and Beetroot

I would love to try this! You can make the onions extra crispy. The sweetness of the beetroot and potato also shines through. If you haven’t tried beets before, you will love them now!

Really Sweet Turkey Hash with Potato and Beetroot


1 Medium onion, finely chopped
4 slices Streaky bacon, diced or sliced
2 tablespoon Plain flour
2 tablespoon Vegetable oil
2 tablespoon Freshly chopped parsley
2 oz Butter
1 lb Cooked turkey, diced
9 oz Cooked medium beetroot, diced
1 lb Finely chopped cooked potatoes
Green salad, to serve


In a large, heavy-based frying pan, heat the oil and half the butter over a medium heat until sizzling. Add the bacon and cook for 4 minutes, or until crisp and golden, stirring occasionally. Using a slotted spoon, transfer it to a large bowl. Add the onion to the pan and cook for 3-4 minutes or until soft and golden, stirring frequently.

Meanwhile, add the turkey, potatoes, parsley and flour to the cooked bacon in the bowl. Stir and toss gently, then fold in the diced beetroot.

Add half the remaining butter to the frying pan and then the turkey vegetable mixture. Stir, then spread the mixture to evenly cover the bottom of the frying pan. Cook for 15 minutes, or until the underside is crisp and brown, pressing the hash firmly into a cake with a spatula. Remove from the heat.

Invert a large plate over the frying pan and, holding the plate and frying pan together with an oven glove, turn the hash out onto the plate. Heat the remaining butter in the pan, slide the hash back into the pan and cook for 4 minutes, or until crisp and brown on the other side. Invert onto the plate again and serve immediately with a green salad.

Turkey Hash photo

Photo by Kurt Wagner