Turkey, chorizo and avocado hash recipe
This turkey hash recipe is a great way to use up leftovers, combining the heartiness of potatoes and chorizo with the fresh flavours of avocado and chopped coriander (cilantro)
Ingredients
- 3 onions, sliced
- 2 cloves of garlic, crushed
- 1 pinch thyme, finely chopped
- 70 g chorizo
- 200 g roast turkey, shredded
- 250 g leftover roast potatoes
- 1 egg
- 1 avocado
- 1 tbsp vegetable oil
- 1 handful coriander (cilantro), roughly chopped
- 3 onions, sliced
- 2 cloves of garlic, crushed
- 1 pinch thyme, finely chopped
- 2.5 oz chorizo
- 7.1 oz roast turkey, shredded
- 8.8 oz leftover roast potatoes
- 1 egg
- 1 avocado
- 1 tbsp vegetable oil
- 1 handful coriander (cilantro), roughly chopped
- 3 onions, sliced
- 2 cloves of garlic, crushed
- 1 pinch thyme, finely chopped
- 2.5 oz chorizo
- 7.1 oz roast turkey, shredded
- 8.8 oz leftover roast potatoes
- 1 egg
- 1 avocado
- 1 tbsp vegetable oil
- 1 handful coriander (cilantro), roughly chopped
Details
- Cuisine: American
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 0 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- Preheat the oven to 180°C (355°F/gas mark 4).
- Lay the leftover roast potatoes on a baking tray and roast for 5 minutes so the potatoes are crisp.
- Place the chorizo in a frying pan and fry until crisp, set to one side.
- In the same frying pan, add the sliced onions, garlic and thyme and slowly sauté until soft and slightly caramelised. Season with salt and pepper.
- Add the roast turkey and the cooked chorizo and cook for a further 5–6 mins stirring continuously.
- Add the roasted potatoes and gently mix through, ensuring you do not break the potatoes up too much.
- Plate the hash and serve with a fried egg, sliced avocado and a garnish of chopped coriander.
This recipe is courtesy of Sainsbury's. Find more ways to waste less this Christmas with their recipe collection.
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