Turkey and Brussels sprout hash

A crisp potato hash puts leftover turkey and Brussels sprouts to work.

This recipe makes 4 servings and takes about 15 minutes to prepare plus 25 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out large non-stick frying pan, spatula, box grater. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: waxy potatoes, diced: 700 g (1½ lb); olive oil: 45 ml (3 tbsp); Brussels sprouts, shredded: 350 g (12 oz); onion, diced: 150 g (5 oz); cooked turkey, diced: 300 g (10½ oz); Dijon mustard: 15 g (1 tbsp); whole eggs: 4 large (4 large); chives, snipped: 10 g (⅓ oz). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• waxy potatoes, diced — 700 g / 1½ lb
• olive oil — 45 ml / 3 tbsp
• Brussels sprouts, shredded — 350 g / 12 oz
• onion, diced — 150 g / 5 oz
• cooked turkey, diced — 300 g / 10½ oz
• Dijon mustard — 15 g / 1 tbsp
• whole eggs — 4 large / 4 large
• chives, snipped — 10 g / ⅓ oz

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Boil potatoes for 8 minutes until the outsides are tender; drain and let steam dry.

Step 2

Heat olive oil in a wide pan and fry potatoes for 8 minutes, turning only occasionally, until crisp and golden.

Step 3

Add Brussels sprouts and onion, cook for 5 minutes, then stir in cooked turkey and Dijon mustard until turkey is steaming.

Step 4

Make four spaces in the hash, crack in eggs, cover and cook until egg whites are set. Scatter with chives.

Cooking and safety check

Reheat turkey until steaming and cook egg whites until no translucent white remains. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Use cooked chicken for turkey. Use kale for Brussels sprouts; add it two minutes later. Omit eggs or use a plant-based scramble; check for soy allergens.

• Use cooked chicken for turkey.
• Use kale for Brussels sprouts; add it two minutes later.
• Omit eggs or use a plant-based scramble; check for soy allergens.

Allergen notes

This recipe contains or may contain egg, mustard. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• Dry potatoes after boiling to help them crisp.
• Use a wide pan rather than piling potatoes deeply.
• Shred sprouts finely so they sweeten rather than scorch.

Leftovers and storage

Refrigerate the hash without eggs for up to two days. Reheat until steaming and cook fresh eggs to serve.

Serving ideas

These sides and finishes suit turkey and brussels sprout hash without changing the recipe itself.

• Fried eggs
• Tomato relish
• Sautéed apples

Frequently asked questions

Can I use leftover roast potatoes?

Yes, skip boiling and fry them directly.

How do I stop eggs spreading?

Make a clear well in the hash before cracking each egg.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.

How this route differs from the closely related record

This budget recipe's recorded ingredient is leftover turkey. Compare the linked record only when its named food state, ingredient role, or recipe ingredient and method matches the decision in front of you.