Turkey Hash
with Parsley Aioli
Juicy turkey takes centre stage with parsley aioli as its co-star in this delicious hash. What's the best part about hash? Every bite is an explosion of texture and flavour!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
2 unit(s)
Russet Potato
1 unit(s)
Green Bell Pepper
113 g
Onion, sliced
1 tbsp
Garlic Puree
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 unit(s)
Green Onion
113 g
Baby Tomatoes
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites)
7 g
Parsley
Not included in your delivery
1 tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-20 min.
Meanwhile, core, then cut pepper into 1/2-inch pieces. Finely chop parsley. Thinly slice green onions.Stir together mayo, half the parsley and 1/4 tsp (1/2 tsp) garlic puree in a small bowl. Set aside.
Heat a medium non-stick pan over medium heat.When hot, add 1/2 tbsp oil (1 tbsp), then onions. Cook, stirring often, until slightly softened, 3-4 min. Add 1 tsp (2 tsp) sugar. Season with salt. Cook, stirring occasionally, until dark golden-brown, 4-6 min. Remove the pan from heat. Transfer onions to another small bowl.
Meanwhile, heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (2 tbsp) oil, then peppers. Cook, stirring occasionally, until softened, 3-4 min. Add turkey, Smoked Paprika-Garlic Blend and remaining garlic puree. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
Add potatoes, tomatoes, half the green onions and remaining parsley to the pan with turkey. Stir to combine.Divide hash between bowls, then top with caramelized onions and remaining green onions. Dollop parsley aioli over top.
In step 4, while turkey cooks, reheat the same medium non-stick pan (from step 3) over medium-low heatWhen hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted. Crack in 2 eggs (4 eggs for 4 ppl). Season with salt and pepper. Cover and pan-fry until egg whites are set, 2-3 min.** (NOTE: The yolks will still be runny.) Top turkey hash with a fried egg before serving.
