Tex-Mex Turkey Hash
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Tex-Mex Turkey Hash

with Chipotle Mayo

Fancy some breakfast vibes for dinner tonight? Potatoes, hot peppers, corn and tomatoes are roasted to achieve beautiful caramelization before being 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 Time25 minutes
Cooking Time6 minutes


serving amount

250 g

Ground Turkey

56 g

Yellow Onion, chopped

1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 tbsp

Tex-Mex Paste

(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)

2 unit(s)

Russet Potato

1 unit(s)

Hot Pepper

113 g

Corn Kernels

¼ cup

Feta Cheese, crumbled

(Contains Milk)

2 tbsp


(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

113 g

Baby Tomatoes

Not included in your delivery

¼ tsp


3 tbsp


¼ tsp



Nutrition Values

Calories790 kcal
Fat42 g
Saturated Fat9 g
Carbohydrate70 g
Sugar14 g
Dietary Fiber8 g
Protein35 g
Cholesterol130 mg
Sodium1380 mg
Trans Fat0.3 g
Potassium1950 mg
Calcium200 mg
Iron5 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
Measuring Spoons
Large Non-Stick Pan
Parchment Paper
Small Bowl


Roast potatoes
  • Cut potatoes into 1/2-inch pieces.
  • Add potatoes, half the Enchilada Spice Blend and 1 tbsp (2 tbsp) oil 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 tender, 18-20 min.
Cook onions and turkey

  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, 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, 2 tbsp (4 tbsp) water and remaining Enchilada Spice Blend. Cook, stirring often, until fragrant, 30 sec-1 min.
  • Meanwhile, pat corn dry with paper towels.
  • Cut hot pepper into 1/2-inch pieces.
  • Add tomatoes, corn, hot peppers and 1 tbsp (2 tbsp) oil to a second, parchment-lined baking sheet. Season with salt and pepper, then toss to combine.
  • Roast in the middle of the oven, until some tomatoes start to burst, 8-10 min.
Make chipotle mayo
  • Meanwhile, add mayo, chipotle sauce and 1/2 tbsp (1 tbsp) water to a small bowl. Season with salt, then stir to combine.
  • 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.
Got eggs?
  • In step 2, while potatoes roast, heat a large non-stick pan over medium-high heat.
  • When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted.
  • Crack in 2 eggs (4 eggs). 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.
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