Turkey Hash with Potato & Beetroot Recipe

Potatoes are moderate in calories, filling, non-fattening and nutrient-dense. There is misconception that potato is fattening and thus shuns the potato. For those who wasn't aware of its nutrient values is definitely missing out on a food tailor-made for the calorie-conscious person. In fact, potatoes contain vitamins and minerals that have been identified as vital to human nutrition. The health-conscious just need to be conscious of the nutritional value of the oils, toppings and condiments that touch our spuds.

Beetroot Nutrition :

Beetroot is an invaluable healthy food with numerous health benefits and have good medicinal properties. Both the roots and leaves are used for cooking and culinary. It contains no fat, very few calories and is a great source of fiber. It is an ideal vegetable to treat anemia. The antioxidant properties of beetroot prevent the formation of nitrosamines (the cancer causing compounds) and hence help to prevent and fight against cancer. The fiber present in beetroots promote bowel movement and prevent constipation.

Ingredients :

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

Method :

In a large, heavy-based frying pan, heat the oil and half 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, parsley and flour to the cooked bacon in the bowl. Stir and toss gently, then fold in the diced beetroot.
Add half 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 4 minutes, or until crisp and brown on the other side. Invert onto the plate again and serve immediately with a green salad.

This easy and healthy dish is prepared in minutes and is a delicious and nutritious meal for time-pressed cooks. It is an assemblage of comfort and nutritional foods - potatoes, beetroots, turkey, streaky bacon and parsley.

Potatoes Nutrition :

Beetroot Nutrition :