## Find out how to make the most of your turkey and sprout leftovers

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.

Recipe and further information available from the [Love Food Hate Waste website](http://www.lovefoodhatewaste.com/recipes/turkey-sprout-hash)

   ![](/sites/g/files/dvc1716/files/styles/crop_freeform/public/image/2015/12/Turkey_Sprout_Hash_egg_split_0_0.jpg.webp?h=1c338606&itok=2-LePoc5 "Turkey hash")   



SERVES: 4  
PREP TIME: 10 mins  
COOKING TIME: 20 mins

INGREDIENTS:

- 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

METHOD:

- 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.
- Mix onions into the potato with the sprouts and turkey, season to taste and mix well with a spoon.
- 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.
- Serve topped with a poached egg.