Prep Time:10 mins
Allergens
Turkey and bacon hash brown bake
Cooking Time:40 mins
Serves:4 Adults
Cost:Low
You might look at the remnants of your Christmas dinner and wonder what you can do with all this leftover food! This is a lovely recipe to use up leftover vegetables.
Ingredients
- 2 large potatoes
- 1 small onion
- 90g / 3 oz. of Brussels sprouts
- 250g / 9 oz. of cooked turkey
- 4 lean rashers with fat removed
- 1 tablespoon of vegetable oil
- 1 x 400g / 14 oz. can of cream of mushroom soup
- 100g / 3½ oz. of low-fat cheddar cheese, grated
- 150ml / 5½ fl oz. of semi-skimmed
- Ground black pepper to taste
Method
- Preheat oven to 200°C / 400°F / Gas Mark 6
- Grate the potatoes with a cheese grater. Then pat the potato dry with kitchen towel, this removes the starch
- Heat the oil in the frying pan and add the potato, cook for 5 minutes
- When the potato is cooked, spread it over the bottom and sides of a casserole dish to form a crust
- Remove all fat from the rasher, chop finely, add it to the frying pan and cook for 5 minutes
- Trim the stalks of the Brussels sprouts removing any outer leaves. Wash and dry on a paper towel and then cut in to quarters
- Peel the onion and chop it finely
- Add the chopped onions, Brussels sprouts, cooked turkey and ground black pepper to the rashers and stir well. Cook for a further 5 minutes
- Spread this mixture over the potatoes in the casserole dish
- In a bowl mix the soup, cheese and milk and then pour over the mix in the casserole dish
- Place the dish in the oven for 25 minutes until golden brown
What you will need
- Casserole dish
- Cheese grater
- Chopping board
- Chopping knife
- Frying pan
- Wooden spoon
Serving suggestions
Serve with a light and crispy side salad
"Remember to store leftovers in your fridge"
