Turkey Hash With Brussels Sprouts and Parsnips

Name: Turkey Hash With Brussels Sprouts and Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces parsnips, chopped, about 2 cups; Butter, oil or lard; 4 ounces thick-sliced bacon, cut into 1/4-inch lardons; 1 large onion, diced, about 2 cups; Salt and pepper; 1 pound cooked turkey, preferable dark meat, diced; 2 tablespoons chopped sage; 1 cup turkey or chicken broth; 1 1/2 cups slivered brussels sprouts; 6 scallions, chopped; 1 jalapeno, finely chopped; 4 to 6 eggs, for frying; Cilantro sprigs for garnish (optional)

Servings: persons

12 ounces parsnips, chopped, about 2 cups
Butter, oil or lard
4 ounces thick-sliced bacon, cut into 1/4-inch lardons
1 large onion, diced, about 2 cups
Salt and pepper
1 pound cooked turkey, preferable dark meat, diced
2 tablespoons chopped sage
1 cup turkey or chicken broth
1 1/2 cups slivered brussels sprouts
6 scallions, chopped
1 jalapeno, finely chopped
4 to 6 eggs, for frying
Cilantro sprigs for garnish (optional)

1
Simmer parsnips in salted water for about 2 minutes, until cooked through but firm.
2
Drain and set aside.
3
Heat oven to 400 degrees.
4
Put 4 tablespoons butter in a large cast-iron skillet over medium-high heat.
5
Add bacon and fry lightly for 1 minute, then add onions and reduce heat to medium.
6
Cook, stirring occasionally, until onions are soft and beginning to color, about 10 minutes.
7
Season well with salt and pepper.
8
Add parsnips, turkey and sage.
9
Stir to coat well.
10
Let sizzle, adding more butter as needed, until mixture is well browned, about 10 minutes.
11
Check seasoning.
12
Add broth and transfer skillet to oven.
13
Bake, uncovered, until broth is absorbed and hash is crisp, 10 to 15 minutes.
14
Meanwhile, cook brussels sprouts: Heat a small amount of butter or oil in a skillet over medium-high heat.
15
Add slivered sprouts, salt and pepper; stir-fry briefly, until sprouts are just cooked, about 2 minutes.
16
Stir in scallions and jalapeno.
17
Spoon sprouts over hash mixture and set aside to keep warm.
18
For each portion, cook 1 large egg sunny-side up.
19
Top hash with fried eggs and garnish with cilantro sprigs.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 ounces parsnips, chopped, about 2 cups, Butter, oil or lard, 4 ounces thick-sliced bacon, cut into 1/4-inch lardons, 1 large onion, diced, about 2 cups, and more.

Yes, Turkey Hash With Brussels Sprouts and Parsnips falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!