One-Pan Turkey Hash

Prep 5 min


Cook 20 min


Ready in 25 min


  • 8 oz (250 g) lean ground turkey
  • 1 tsp (5 mL) salt
  • ¼ tsp (1 mL) black pepper
  • ¾ tsp (4 mL) fresh thyme leaves, divided
  • 1  tbsp (15 mL) fresh sage leaves, chopped
  • 1  tbsp (15 mL) canola oil
  • 3 cups (750 mL) frozen diced potatoes
  • 2   leeks, white and light green parts only
  • 2   celery stalks
  • 4   eggs
  • ½   orange
  • ½ cup (125 mL) cranberry sauce, whole berry


  1. Preheat the oven to 350°F (180°C).

  2. Heat the 5-qt. (4.7-L) Nonstick Saute Pan over medium-high heat for 3 minutes. Add the turkey, salt, pepper, ½ tsp (2 mL) of the thyme, and the sage.

  3. Cook for 6–8 minutes, or until the turkey is cooked through, breaking it into crumbles. Remove the turkey mixture from the pan.

  4. Add the oil to the pan, swirling to coat the bottom. Add the potatoes in a single layer and cook for 6–8 minutes without stirring.

  5. Meanwhile, cut the leeks and celery into ⅛" (3-mm) thick pieces. Add the vegetables and cooked turkey to the skillet and stir to combine.

  6. Crack the eggs directly into the skillet and place the skillet into the oven. Bake for 10 minutes.

  7. Meanwhile, juice the orange to measure 2 tbsp (30 mL). In a small bowl, combine the remaining thyme, orange juice, and cranberry sauce. Serve with the turkey hash.


  • 4  servings

Nutrients per serving:

U.S. Nutrients per Serving: Calories 270, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 220 mg, Sodium 730 mg, Carbohydrate 23 g, Fiber 2 g, Sugars 11 g (Includes 0g Added Sugars), Protein 18 g

Cook's Tips:

If the eggs seem slightly undercooked, give them another minute. But remember that they’ll keep cooking in the pan after you take them out of the oven.

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