Tex-Mex Turkey Hash
with Chipotle Mayo- Sulphites
- Mustard
- Milk
- Egg
- Soy
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.
Ingredients
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
Cilantro
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy)
113 g
Baby Tomatoes
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
3 tbsp
Oil*
Nutrition facts
Utensils
Cooking Steps
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.
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.
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.
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.
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.
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The bold Tex-Mex spices, chipotle mayo, and roasted vegetables come together for a dish that consistently surprises and satisfies. Some reviewers found the flavour mild or unbalanced, but the majority praised the layered, well-seasoned result.
- Ease of prep: Most found this quick and straightforward to pull together; a few noted it took closer to 45–50 minutes rather than the estimated time.
- Suggestions: Add a fried egg on top for extra richness, and consider using only half the spice blend if cooking for children or those sensitive to heat. Some reviewers swapped the hot pepper for bell pepper and added extra chipotle sauce or Sriracha to boost heat and prevent the dish from turning dry.
- Leftovers: The hash keeps well and works beautifully as a next-day breakfast, especially topped with a fresh egg.
- Portions: Some reviewers felt the potato quantity was light for two adults and recommend supplementing with an extra potato or swapping in sweet potato for a heartier serving.
