Turkey hash with potato and beetroot

by Anne Myers-Wright RD/APD

Posted on Mar 3, 07:23 PM in and . Comments [1].

My husband has one dish- “corned beef hash”. It’s always nice to have someone else cook for you, especially after a long day at work, but I have to say I’m not overly fond of the old fatty and extremely salty corned beef. I’m glad to say, I’ve just found a great alternative – turkey hash. Lets see if he will give it a go. If he doesn’t, I sure will.
Turkey can be a good lean alternative to many meat choices and has a lovely flavour.The addition of beetroot to this dish also makes it wonderfully healthy. Beetroot is high in folate and is packed with antioxidants and rich phytonutrients called betalains. This combination can help protect against heart disease, birth defects and certain cancers.


  • 2 tbsp vegetable oil
  • 50g or 2 oz of butter
  • 4 slices bacon, sliced or diced
  • 1 medium onion, peeled and finely chopped
  • 450g or 1 lb cooked turkey, diced
  • 450g or 1 lb finely chopped, cooked potatoes
  • 2-3 tbsp freshly chopped parsley
  • 2 tbsp plain flour
  • 250g or 9 oz cooked, medium beetroot, sliced
  • green salad, to serve


In a large frying pan, heat the oil and half of the butter over a medium heat until sizzling. Add the bacon and cook for 4 minutes, or until crisp and golden, stirring occasionally. Using a slotted spoon, transfer to a large bowl. Add the onion to the pan and cook for 3-4 minutes, or until soft and golden, stirring frequently.

Meanwhile, add the turkey, potatoes and flour to the cooked bacon in the bowl. Stir and toss gently, then fold in the diced beetroot.

Add half of the remaining butter to the frying pan and then the turkey vegetable mixture. Stir, then spread the mixture to evenly cover the bottom of the frying pan. Cook for 15 minutes, or until the underside is crisp and brown, pressing the hash firmly into a cake with a spatula. Remove from the heat.

Invert a large plate over the frying pan and, holding the plate and frying pan together with an oven glove, turn the hash out onto the plate. Heat the remaining butter in the pan, slide the hash back into the pan and cook for a further 4 minutes, or until crisp and brown on the other side.

Invert onto the plate again and serve with a green salad.


If you are trying to cut down on fat, you may like to grill your bacon instead and use a low fat cooking spray throughout the recipe.

Tags: Beetroot, Hash, Turkey Hash

About the author

Anne Myers-Wright

Anne Myers-Wright RD/APD

Anne is a Health Professions Council (HPC) registered dietitian (RD), an Accredited Practicing Dietitian (APD- Australia), a fellow of the Higher Education Academy (FHEA), a member of the British Dietetic Association, The Nutrition Society and of The Dietetics Association of Australia.


  1. I’m a huge FAN of beets- love everything about them! I’ll have to give this recipe a go!

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