Hungarian turkey and potato traybake
One of the most popular dishes in Hungary is Brassoi which is a paprika pork and potato fry. When I have leftover roast chicken, duck or turkey I make an easy variation of this dish – just fry the potatoes and mix it with the shredded meat. This time I baked the potatoes instead and added the shredded meat for the last 5 minutes of. So this Hungarian turkey and potato traybake is a super easy meal, and a perfect way to use up leftover roasted turkey. (To make it from scratch, bake a turkey leg in another tray and shred the meat before mixing it with the baked potatoes).
Ingredients
Method
- Preheat the oven to 190°C.
- Cut the potatoes into bite-sized chunks. Scatter them into a baking tray and drizzle with oil or duck fat. Scatter the marjoram and garlic on top, season with salt and pepper and combine well.
- Bake in the oven for 25-30 minutes, until the potatoes are golden (you might need to stir/rotate the potatoes once or twice to ensure even browning).
- Mix in the shredded turkey meat and cook for another 5 minutes or so.
- Serve with a crispy salad or pickled beetroot and gherkins.