This dish is a delicious way to use up two festive favourites – turkey and brussel sprouts! You can also add in any left over parsnips or carrots, as well as cabbage.

Ingredients (Serves 4)

3 tbsp oil

1 onion, sliced

500g (1 lb) leftover roast potatoes, chopped

300g (11 oz) leftover cooked sprouts, chopped

250g (9 oz) leftover roast turkey, chopped

4 medium eggs, poached 


  1. Heat 1 tbsp oil in a large frying pan and fry the onion for 4-5 minutes until browned.  Mash the potatoes roughly in a large bowl.
  2. Mix onions into the potato with the sprouts and turkey, season to taste and mix well with a spoon.
  3. Heat the remaining oil and press the hash into the frying pan and fry 3-4 minutes. Turn the hash over, (don’t worry if it breaks up) and fry for a further 2-3 minutes until golden.
  4. Serve topped with a poached egg.

Cook’s tips

  • Try making 1 large hash by frying everything up in a large frying pan.
  • Use up leftover roast potatoes and vegetables.
  • Leftover boiled potatoes and cabbage also work.
  • Add chopped bacon and herbs for extra flavour.
  • Omit the turkey and add extra vegetables for a vegetarian option and omit the turkey and eggs for vegans.

Recipe provided by Love Food, Hate Waste.