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Turkey and bacon hash brown bake

 7 ratings

Prep Time:10 mins

Cooking Time:40 mins

Serves:4 Adults


Turkey and bacon hash brown bake

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.


  • 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


  1. Preheat oven to 200°C / 400°F / Gas Mark 6
  2. Grate the potatoes with a cheese grater. Then pat the potato dry with kitchen towel, this removes the starch
  3. Heat the oil in the frying pan and add the potato, cook for 5 minutes
  4. When the potato is cooked, spread it over the bottom and sides of a casserole dish to form a crust
  5. Remove all fat from the rasher, chop finely, add it to the frying pan and cook for 5 minutes
  6. Trim the stalks of the Brussels sprouts removing any outer leaves. Wash and dry on a paper towel and then cut in to quarters
  7. Peel the onion and chop it finely
  8. Add the chopped onions, Brussels sprouts, cooked turkey and ground black pepper to the rashers and stir well. Cook for a further 5 minutes
  9. Spread this mixture over the potatoes in the casserole dish
  10. In a bowl mix the soup, cheese and milk and then pour over the mix in the casserole dish
  11. 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"

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