Crispy Potato & Leek Turkey Hash
Crispy Potato & Leek Turkey Hash with golden edges, savory turkey, and sweet leeks—ready in 30 minutes! Easy gluten-free dinner that’s naturally wholesome.
You know that moment when you open the fridge and find leftover potatoes, a lonely leek, and ground turkey staring back at you? Well… that’s exactly how this Crispy Potato & Leek Turkey Hash was born in my kitchen on a busy Tuesday night.
I needed something fast, filling, and comforting—something the whole family would actually eat without complaint. This golden, crispy turkey potato hash checked every single box, and honestly? It’s become our go-to weeknight savior ever since.
The beauty of this crispy turkey potato hash is in its simplicity. You’re basically creating layers of flavor and texture—tender seasoned turkey, sweet caramelized leeks, and those gloriously golden potato chunks that crunch on the outside but stay fluffy inside. It’s naturally gluten-free, comes together in one pan, and tastes like you spent way more effort than you actually did.
Table of Contents
Ingredients
| Component | Ingredient | Amount |
|---|---|---|
| Seasoned Turkey Mince | Ground turkey (5-10% fat) | 1 lb (500g) |
| Dried parsley | 1 tsp | |
| Dried oregano | 1/2 tsp | |
| Dried basil | 1/2 tsp | |
| Paprika | 1/2 tsp | |
| Fennel seeds | 1/2 tsp | |
| Ground black pepper | 1/2 tsp | |
| Salt | 1/2 tsp | |
| Red pepper flakes | 1/4 tsp | |
| Hash | Cooking oil | 3-4 tbsp (45-60ml) |
| Starchy potatoes, cubed (1/2 inch) | 1 lb (500g) | |
| Salt | 1 tsp | |
| Medium leeks, thinly sliced | 3 | |
| Fresh parsley (optional) | For garnish |
Instructions
Prepare the Seasoned Turkey: Grab a medium mixing bowl and add your ground turkey along with all those lovely dried herbs and spices. Use your hands to work the seasonings evenly throughout the meat—it should smell absolutely amazing. Set this aside while you get the potatoes and leeks ready.
Par-Boil the Potatoes: Add your cubed potatoes to a small pot and cover them completely with water. Toss in 1 teaspoon of salt, pop a lid on top, and bring everything to a boil. Once boiling, reduce the heat and let them simmer for about 5-8 minutes—you want them mostly cooked but still holding their shape with a bit of firmness in the center.
Drain and Dry: Pour those potatoes into a colander to drain, then give them a quick rinse under cold water to wash away excess starch (this helps them crisp up beautifully!). Here’s a little trick: place that colander right back over your hot (but turned-off) pot and let the potatoes sit for a few minutes. The residual heat will dry them out, which is the secret to achieving that golden, crispy exterior we’re after.
Crisp the Potatoes: Heat 2-3 tablespoons of oil in a large skillet or pan over medium-high heat, swirling it around to coat the bottom and sides. When the oil shimmers and looks ready, add your par-boiled potatoes in a single, even layer. Now comes the hard part—leave them alone for 5-7 minutes without stirring or moving them! When the bottoms turn gorgeously golden brown, flip them with a spatula to crisp another side. Keep flipping until most sides are golden and crunchy, then use a slotted spoon to transfer them to a bowl or plate.
Sauté the Leeks: Wipe down your pan (get rid of any stuck-on bits), then return it to medium heat with another tablespoon of oil. Add those sliced leeks and sauté for a few minutes until they start to soften. Cover the pan with a lid and let them steam for 8-10 minutes—they’ll become wonderfully sweet and tender.
Cook the Turkey: Add your seasoned turkey mixture right into the pan with the leeks. Break it up with your spatula or wooden spoon, mixing it into those sweet, silky leeks. Cook for 7-10 minutes, stirring occasionally, until the turkey is completely cooked through with no pink remaining.
Bring It All Together: Add your crispy potatoes back into the skillet with the turkey and leeks. Toss everything together and cook for another couple of minutes to let the flavors mingle. Taste and adjust with more salt and pepper if needed—this is your moment to make it perfect!
Substitutions
Ground Turkey: If turkey isn’t your thing, ground chicken works beautifully in this turkey, potato and leek hash, or try lean ground beef for a heartier flavor. You could even use Italian sausage (removed from casings) if you want to skip the seasoning step altogether.
Potatoes: Russet or Yukon gold potatoes are ideal for achieving that crispy exterior, but red potatoes work in a pinch. Sweet potatoes offer a slightly sweeter twist, though they won’t crisp quite as dramatically.
Leeks: Can’t find leeks or they’re too pricey? Swap in one large yellow onion or a bunch of green onions for a similar aromatic sweetness in your homemade turkey potato hash.
Oil: Avocado oil, olive oil, or even ghee all work wonderfully here. Just choose something with a decent smoke point since we’re cooking over medium-high heat.
Troubleshooting
Potatoes Won’t Get Crispy: This usually means they’re too wet or the pan isn’t hot enough. Make sure you’ve drained and dried them thoroughly (that colander trick really helps!), and don’t skimp on the oil. Also, resist the urge to stir too often—patience is key for developing those golden edges.
Turkey Is Dry: Choose ground turkey with 5-10% fat rather than extra-lean varieties. The bit of fat keeps everything moist and flavorful. Overcooking can also dry it out, so remove from heat as soon as no pink remains.
Leeks Are Bitter: Make sure you’re using only the white and light green parts of the leek—the dark green tops can be tough and bitter. Also, rinse them thoroughly since dirt loves to hide between those layers!
Everything Sticks to the Pan: Use a well-seasoned pan or non-stick skillet, and make sure your oil is properly heated before adding ingredients. If you’re using stainless steel, just know that some sticking is normal and creates those delicious fond bits—just deglaze with a splash of water or broth if needed.
Storage & Meal Prep
This golden crispy turkey hash stores beautifully in an airtight container in the fridge for up to 4 days. Let it cool completely before refrigerating to prevent sogginess. Reheat portions in a hot skillet with a tiny drizzle of oil to re-crisp those potatoes—microwaving works in a pinch, but you’ll lose some of that signature crunch.
For meal prep, you can prep the seasoned turkey mixture and chop your vegetables up to 2 days ahead. Store everything separately, then cook fresh when you’re ready. The par-boiled potatoes can also be prepped a day ahead and stored in the fridge—just make sure they’re completely dry before storing.
Serving Suggestions
Serve this crispy turkey potato hash as a hearty breakfast topped with fried or poached eggs—the runny yolk mixing into the hash is absolutely divine. For dinner, pair it with a simple side salad or our sweet chili roasted brussels sprouts for extra veggies.
This hash is also fantastic alongside some crusty gluten-free bread for mopping up all those savory bits. Man, oh man… it’s perfect for a cozy fall dinner or even a casual brunch gathering when you want something filling but not fussy.
Variations
Breakfast Style: Add 4 fried eggs right on top and serve with hot sauce or salsa. You could even stir in some diced bell peppers with the leeks for extra color and nutrients—perfect for a weekend brunch or Mother’s Day spread.
Dairy-Free or Not: Finish the hash with a sprinkle of shredded cheese in the last minute of cooking if dairy isn’t an issue. Cheddar, Gruyère, or even feta crumbles add wonderful richness. For dairy-free, it’s already perfect as-is!
Kid-Friendly: Reduce or omit the red pepper flakes and fennel seeds if your little ones are sensitive to bold flavors. You can also cut the potatoes slightly smaller for easier eating—my kids devour this when the pieces are bite-sized.
Extra Veggies: Stir in fresh spinach or kale during the last 2 minutes of cooking for added nutrition. Mushrooms also work wonderfully here—just sauté them with the leeks. Check out our creamy wild rice mushroom soup for more veggie-packed inspiration.
Crispy Potato & Leek Turkey Hash FAQs
Can I make this ahead for meal prep?
Absolutely! This Crispy Potato & Leek Turkey Hash holds up really well. Cook the entire batch, let it cool, then portion into containers for easy grab-and-go meals throughout the week. Just reheat in a skillet to restore that crispy texture.
How do I get the potatoes extra crispy?
The secret is in drying them thoroughly after par-boiling and using enough oil. Don’t crowd the pan, and resist stirring too often—let them sit undisturbed to develop that golden crust on each side.
What’s the best way to clean leeks?
Slice your leeks first, then place them in a bowl of cold water and swish them around vigorously. The dirt will sink to the bottom while the clean leeks float on top. Lift them out with your hands or a slotted spoon, leaving the grit behind.
Why add fennel seeds to the turkey?
Fennel seeds give the turkey a subtle Italian sausage-like flavor without any added fuss. They’re optional, but according to culinary herb research, fennel adds both aromatic depth and digestive benefits—plus they just taste incredible here!
Is this naturally gluten-free?
Yes! This homemade turkey potato hash uses only whole ingredients—turkey, potatoes, leeks, herbs, and spices—all naturally gluten-free. Just double-check that your spices haven’t been processed in facilities with gluten cross-contamination if you’re highly sensitive. For more gluten-free weeknight dinner ideas, we’ve got plenty of easy options.
This Crispy Potato & Leek Turkey Hash proves that simple ingredients can create something truly special. It’s the kind of recipe you’ll come back to again and again—whether you need a quick Tuesday dinner, a hearty weekend breakfast, or an impressive (but secretly easy!) dish for guests. The golden crispy turkey hash delivers on flavor, texture, and pure comfort in every single bite.
Crispy Potato & Leek Turkey Hash
Equipment
- Medium mixing bowl
- Small pot with lid
- Colander
- Large skillet or pan
- Spatula
- Slotted spoon
Ingredients
Seasoned Turkey Mince
- 1 lb ground turkey aim for about 5-10% fat
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon paprika
- ½ teaspoon fennel seeds
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
Hash
- 3-4 tablespoons cooking oil
- 1 lb starchy potatoes cut into 1/2 inch pieces and rinsed
- 1 teaspoon salt
- 3 medium leeks thinly sliced then rinsed
- fresh parsley optional for garnishing
Instructions
- Grab a medium mixing bowl and add your ground turkey along with all those lovely dried herbs and spices. Use your hands to work the seasonings evenly throughout the meat—it should smell absolutely amazing. Set this aside while you get the potatoes and leeks ready.
- Add your cubed potatoes to a small pot and cover them completely with water. Toss in 1 teaspoon of salt, pop a lid on top, and bring everything to a boil. Once boiling, reduce the heat and let them simmer for about 5-8 minutes—you want them mostly cooked but still holding their shape with a bit of firmness in the center.
- Pour those potatoes into a colander to drain, then give them a quick rinse under cold water to wash away excess starch (this helps them crisp up beautifully!). Here’s a little trick: place that colander right back over your hot (but turned-off) pot and let the potatoes sit for a few minutes. The residual heat will dry them out, which is the secret to achieving that golden, crispy exterior we’re after.
- Heat 2-3 tablespoons of oil in a large skillet or pan over medium-high heat, swirling it around to coat the bottom and sides. When the oil shimmers and looks ready, add your par-boiled potatoes in a single, even layer. Now comes the hard part—leave them alone for 5-7 minutes without stirring or moving them! When the bottoms turn gorgeously golden brown, flip them with a spatula to crisp another side. Keep flipping until most sides are golden and crunchy, then use a slotted spoon to transfer them to a bowl or plate.
- Wipe down your pan (get rid of any stuck-on bits), then return it to medium heat with another tablespoon of oil. Add those sliced leeks and sauté for a few minutes until they start to soften. Cover the pan with a lid and let them steam for 8-10 minutes—they’ll become wonderfully sweet and tender.
- Add your seasoned turkey mixture right into the pan with the leeks. Break it up with your spatula or wooden spoon, mixing it into those sweet, silky leeks. Cook for 7-10 minutes, stirring occasionally, until the turkey is completely cooked through with no pink remaining.
- Add your crispy potatoes back into the skillet with the turkey and leeks. Toss everything together and cook for another couple of minutes to let the flavors mingle. Taste and adjust with more salt and pepper if needed—this is your moment to make it perfect!
