Skip to content
foodoseGet my numbers

Turkey, sage and apple hash with a fried egg

Turkey browned with potato, apple and sage, topped with an egg.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 20 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
  • Confirm 1.5 cm potato dice parboil in 6 to 7 minutes
  • Confirm the hash crisps in two undisturbed 4 minute stretches
  • Photograph the finished pan
Time
About 32 min
estimated
Serves
2
see below
Energy
435 kcal
per serving
Protein
33 g
per serving
Jump to recipe
Not yet photographed. The panel names the dish’s main ingredients rather than showing a picture we have not taken.

Ingredients for 2 servings

2 servings

Check off ingredients as you go.

Contains eggs.

Cooking steps

  1. Cut the potatoes into 1.5 cm dice and boil for 6 to 7 minutes, until a knife just enters. Drain well and let the steam escape.

  2. Warm half the oil in a large frying pan over medium-high heat. Add the turkey mince and the sage and break it up, cooking for 6 to 8 minutes until browned.

    Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.

  3. Add the drained potatoes and the diced apple. Spread everything into a single layer and leave it alone for 4 minutes, then turn once and leave it again, so the edges catch.

  4. Push the hash to one side, add the remaining oil, and fry the eggs for 3 to 4 minutes.

    Cooked when: the whites are set and the yolks are firm.

  5. Serve the hash topped with an egg and the chopped parsley.

The useful detail

Parboil the potatoes, then leave them alone in the pan. Stirring a hash is what stops it crisping; the browning happens in the four minutes you are not touching it.

Make it work for you

One serving is Half the hash with one fried egg on top. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

  • Chicken mince instead of turkey

    Slightly softer and a little richer.

    Per serving: about 10 kcal less, about 2 g less protein, about the same fat.

  • Sweet potato instead of potato

    Sweeter and softer; it needs a minute less boiling and browns faster.

    Per serving: about 10 kcal more, about 1 g less protein, about the same fat.

  • Fresh sage, 1 tbsp chopped, instead of dried

    Greener and less musty. Add it with the apple rather than the mince.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

A savoury breakfast where the turkey carries the protein and the potato the carbohydrate, with the apple standing in for the sugar a breakfast sausage would bring.

Nutrition per serving
Energy435 kcal
Protein33 g
Fat20 g
of which saturates5 g
Carbohydrate33 g
of which sugars9 g
Fibre5 g
Sodium170 mg
Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
IngredientWeight usedSourceEnergyProtein
potatoes250 gFDC 170026Potatoes, flesh and skin, raw193 kcal5.1 g
olive oil9 gFDC 171413Oil, olive, salad or cooking80 kcal0.0 g
turkey mince250 gFDC 172850Turkey, ground, 93% lean, 7% fat, raw375 kcal46.8 g
dried sage0.5 gFDC 170935Spices, sage, ground1 kcal0.0 g
apples150 gFDC 171688Apples, raw, with skin (Includes foods for USDA's Food Distribution Program)78 kcal0.4 g
eggs100 gFDC 171287Egg, whole, raw, fresh143 kcal12.6 g
parsley5 gFDC 170416Parsley, fresh2 kcal0.1 g
Whole recipeDivided by 2872 kcal65.1 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge
Cool, cover and refrigerate the hash within 2 hours of cooking. Eat within 3 to 4 days. Fry the eggs fresh.
Reheating
Reheat in a hot dry pan until 74°C / 165°F, steaming hot throughout.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

Try another recipe

Where this fits