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Gordon Ramsay Turkey Hash

Gordon Ramsay Turkey Hash - recipe card
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A rustic, deeply savory turkey hash inspired by the bold flavors of a classic diner breakfast, but elevated with fresh herbs and a crispy golden crust. Perfectly seasoned ground turkey and tender potatoes are seared to create a hearty, comforting dish that’s ideal for breakfast, brunch, or a quick dinner. No bacon or pork needed—just honest, satisfying flavor.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound ground turkey (93% lean)
  • 1 medium onion, diced (about 1 cup)
  • 1 red bell pepper, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1.5 pounds russet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh parsley
  • 4 large eggs (optional, for serving)
  • Hot sauce, for serving (optional)

Instructions

  1. Prep all ingredients: dice the onion and bell pepper, mince the garlic, peel and cube the potatoes, and chop the parsley. Having everything ready ensures the hash cooks evenly and prevents burning.
  2. Heat 1 tablespoon olive oil in a large (12-inch) cast-iron or heavy-bottomed skillet over medium-high heat until the oil shimmers. Add the ground turkey and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Transfer the turkey to a plate and set aside. Do not drain the skillet; the rendered fat adds flavor.
  3. In the same skillet, add the remaining 1 tablespoon olive oil. Add the diced potatoes and spread them in a single layer. Cook undisturbed for 4-5 minutes to develop a golden crust, then stir and continue cooking for another 4-5 minutes until the potatoes are fork-tender and browned on most sides. If the potatoes start to stick, add a little more oil. Transfer the potatoes to the plate with the turkey.
  4. Add the diced onion and bell pepper to the skillet. Cook over medium heat, scraping up any browned bits, until softened and lightly browned, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Return the turkey and potatoes to the skillet. Add the smoked paprika, dried thyme, salt, and pepper. Stir gently to combine, then press the mixture down into an even layer. Cook without stirring for 3-4 minutes to create a crispy bottom crust.
  6. Flip sections of the hash with a spatula and continue cooking for another 3-4 minutes, pressing down again, until heated through and crispy in spots. Taste and adjust salt and pepper.
  7. If desired, make four wells in the hash and crack an egg into each. Cover the skillet and cook over low heat until the eggs are set to your liking, about 5-7 minutes for runny yolks. Alternatively, fry eggs separately and serve on top.
  8. Sprinkle with fresh parsley and serve immediately with hot sauce on the side.

Notes

Storage: Store leftover hash in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of oil until crispy, or in the microwave. Freezer: Not recommended, as potatoes become grainy. Reheating: For best texture, reheat in a skillet over medium heat for 5-7 minutes, stirring occasionally.

Nutrition

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Find it online: https://gordonramsayeats.com/gordon-ramsay-turkey-hash/