Turkey and Christmas Veggie Hash

Recipe and photograph – Dr Joan Ransley

This hash is a delicious and easy way to use up leftover vegetables and meats from the main event – Christmas dinner. The dish is packed with a variety of plant foods, polyphenols and dietary fibre to support the health of the gut.

Method

1. Drizzle the olive oil over the surface of a large frying pan and warm gently. Add the chopped onion and cook for five minutes or until soft. Add the butternut squash to the pan and continue to cook until the surfaces begin to caramelise.
2. Add the leftover cooked ingredients including roast potatoes, chestnuts, Brussels sprouts, and turkey pieces.
3. Increase the heat of the frying pan to a medium heat and move the ingredients around the frying pan so they are reheated thoroughly and begin to brown slightly. Squash the roast potatoes with a fork to encourage them to crisp up.
4. Lastly, add the roasted parsnips. Serve on warm plates and top with a scattering of finely chopped herbs.

Cooking tip

Cooked potatoes and other cooked vegetables can safely be stored in the refrigerator for 3 to 4 days.