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Recipes for Everyone

Quorn Leftover Turkey Breakfast Hash

Serves 4
cooking time
15 mins
272 cals * Per Serving

This vegetarian Breakfast Hash made with Quorn Turkey Roast is the perfect morning-after-Thanksgiving breakfast or brunch for the whole family!


  • 1/3 Quorn Turkey Roast Leftovers, cut into 1” cubes
  • 1 cup potatoes, peeled and cut into 1” cubes
  • 3 tbsp olive oil
  • 1 large onion, diced
  • 1 red pepper, diced
  • Salt and black pepper
  • 1 tbsp fresh parsley, chopped
  • 1-2 tbsp crispy salad onions
  • 4 eggs
  • Hot sauce such as Sriracha to serve


  1. Place the potatoes in a pan, cover with cold water then bring to the boil. Simmer for 8 minutes until slightly softened. Drain well.
  2. Heat 2 tbsp of the oil in a large skillet over a medium to high heat and fry the onions and peppers for 5-10 minutes until softened. Add the potatoes and continue to fry until golden brown. Add the Quorn Turkey Roast Leftovers and heat for 1-2 minutes until warmed through. Season with salt and black pepper. Keep warm.
  3. Fry the eggs in the remaining oil.
  4. Divide the hash between 4 serving plates, garnish with the parsley and onions and top each with a fried egg and serve with a splash of hot sauce.

Poached eggs can be used for a lighter brunch if desired.

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