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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).
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 medium potatoes
  • 2 cups shredded roasted turkey meat
  • 1 Tbsp paprika
  • 1 tsp dried marjoram or oregano
  • 4 cloves of garlic minced
  • Salt and pepper

Method
 

  1. Preheat the oven to 190°C.
  2. 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.
  3. 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).
  4. Mix in the shredded turkey meat and cook for another 5 minutes or so.
  5. Serve with a crispy salad or pickled beetroot and gherkins.