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Turkey hash with sauteed cabbage, tomato chutney & a fried egg and A turkey Reuben sandwich


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Cook all the potatoes in a large pot of lightly salted, boiling water until tender. Drain well and mash thoroughly. 
  • At the same time, heat a little oil in a pan and gently sauté the onion and cabbage until tender. Set aside two-thirds. 
  • Then mix together the mash with the leftover vegies, 1/3 sautéed cabbage, 500-600 gm cubed turkey, an egg and seasonings until well combined. 
  • Form the mixture into patties.  Flour and seal on one side in a thin layer of hot oil in a pan that can go into the oven in batches. Then flip the patties over and cook in the oven for about 15 mins. 
  • When ready, fry the remaining eggs and serve the patties on a bed of reheated sautéed cabbage with an egg, a dollop of chutney and a sprinkling of parsley on top. 
  • To make the turkey Reuben sandwich, smear mustard right to the edges of one slice of bread. Top with sauerkraut and gherkins with quite a bit of sliced turkey and cheese. 
  • Place another piece of bread on top. Press down and wrap in kitchen foil. Repeat the process and cook the sandwiches in the oven for about 15 mins until the cheese has melted. Then, if you like, briefly grill to colour in a sandwich press or under an overhead grill.


  • 2 potatoes, peeled & cubed
  • 1 sweet potato, peeled & cubed
  • sea salt & freshly ground pepper
  • olive oil
  • 2 large onions, sliced
  • 1 Savoy cabbage, ribs & stalks about 1 cup leftover chopped roast vegies
  • removed, shredded
  • leftover cooked turkey
  • 7-9 large eggs
  • plain flour
  • tomato chutney
  • 2 tbsp chopped fresh parsley
  • Dijon mustard
  • sliced rye bread
  • sauerkraut, washed well & drained
  • gherkins, finely sliced
  • gruyere cheese, grated

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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