Cheesy Turkey Hash
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Cheesy Turkey Hash

Cheesy Turkey Hash

with Cheddar Cheese and Sour Cream

For a simple, hearty meal that packs a punch, we've got you covered! Tender turkey mince is coated in Enchilada Spice Blend and paired with herbaceous green onions, roasted potatoes and sautéed peppers. It's then topped off with tangy sour cream!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Turkey

2 unit

Russet Potato

1 unit

Sweet Potato

1 unit

Sweet Bell Pepper

1 unit

Green Onion

½ cup

Cheddar Cheese, shredded

(Contains Milk)

6 tbsp

Sour Cream

(Contains Milk)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

1 tsp

Garlic Salt

1 unit

Beef Broth Concentrate

Not included in your delivery

1.5 tbsp


0.13 tsp


0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories820 kcal
Fat42 g
Saturated Fat18 g
Carbohydrate70 g
Sugar11 g
Dietary Fiber7 g
Protein41 g
Cholesterol165 mg
Sodium1500 mg
Trans Fat1 g
Potassium1950 mg
Calcium450 mg
Iron4.75 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Non-Stick Pan


Prep potatoes

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut russet potatoes into 1/2-inch pieces. Peel, then cut sweet potato into 1/2-inch pieces.Add both potatoes, half the Enchilada Spice Blend and 1 tbsp oil to a parchment-baking sheet. Season with pepper and half the garlic salt, then toss to combine. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)

Roast potatoes

Roast potatoes in the middle of the oven, flipping halfway through, until tender and golden-brown, 26-28 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)

Prep and season sour cream

Meanwhile, core, then cut pepper into 1/2-inch pieces.Thinly slice green onion.Add sour cream to a small bowl. Season with salt and pepper, then whisk to combine.

Cook peppers and turkey

Once potatoes have been flipped, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-6 min.**Add broth concentrate, remaining Enchilada Spice Blend, remaining garlic salt and 3 tbsp (6 tbsp) water. Season with pepper. Cook until fragrant, 1 min. Remove from heat.

Finish and serve

Sprinkle cheese over turkey-pepper mixture. Cover until cheese melts, 3-4 min.Divide roasted potatoes between plates. Top with turkey-pepper mixture.Dollop sour cream over top and sprinkle with green onions.

Got eggs? (optional)

If desired, while cheese melts, heat a medium non-stick pan over medium-low heat. When the pan is hot, add 1 tbsp (2 tbsp) butter. Swirl until melted. Crack in 2 eggs (4 eggs for 4 ppl). Season with salt and pepper. Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny! If preferred, pan-fry eggs using1 tbsp oil instead of butter.)