Tex-Mex Turkey Hash
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Tex-Mex Turkey Hash

Tex-Mex Turkey Hash

with Chipotle Mayo

Fancy some breakfast vibes for dinner tonight? Potatoes, poblanos, corn and tomatoes are roasted to achieve beautiful caramelization before getting tossed with turkey, onions and spices to create a heavenly hash.


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

Preparation Time20 minutes
Cooking Time


serving amount

250 g

Ground Turkey

113 g

Yellow Onion

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

1 tbsp

Ginger-Garlic Puree

(Contains Mustard)

280 g

Sous Vide Potatoes

160 g

Hot Pepper

113 g

Corn Kernels

7 g


¼ cup

Feta Cheese, crumbled

(Contains Milk)

2 tbsp


(Contains Egg, Mustard)

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

113 g

Baby Tomatoes

Not included in your delivery

¼ tsp


¼ tsp


3 tbsp



Nutrition Values

Calories780 kcal
Fat50 g
Saturated Fat9 g
Carbohydrate51 g
Sugar16 g
Dietary Fiber8 g
Protein33 g
Cholesterol120 mg
Sodium1610 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
Paper Towel
Measuring Spoons
Large Non-Stick Pan
Parchment Paper
Small Bowl


Roast potatoes and poblanos

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Pat potatoes dry with paper towels. Cut poblano into 1/2-inch pieces. Add potatoes, poblanos, half the Enchilada Spice Blend and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven, stirring halfway through, until potatoes are golden-brown and poblanos are tender, 12-14 min.

Cook onions and turkey

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, peel, then cut onion into 1/2-inch pieces. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then onions and turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Add Tex-Mex paste and remaining Enchilada Spice Blend. Cook, stirring often, until fragrant, 30 sec-1 min.

Roast tomatoes and corn

Meanwhile, pat corn dry with paper towels. Add tomatoes, corn and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the top of the oven, next to potatoes and poblanos, until some tomatoes start to burst, 10-12 min.

Make chipotle mayo and chop cilantro

Meanwhile, add mayo, chipotle sauce and 1 tsp water (dbl for 4 ppl) to a small bowl. Season with salt, to taste, then stir to combine.Roughly chop cilantro.

Finish and serve

Add roasted veggies to the pan with onions and turkey, then toss to combine.Divide hash between plates.Drizzle chipotle mayo over top. Sprinkle with feta and cilantro.

Got eggs?

In step 2, while potatoes roast, heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Crack in 2 eggs (dbl for 4 ppl). Season with salt and pepper. Pan-fry until desired doneness, 2-3 min.** (NOTE: If preferred, pan-fry eggs using 1 tbsp oil, instead of butter.)Transfer eggs to a plate, then cover to keep warm. Top hash with eggs.