Turkey Turnip Potato Rosti One Dish Meal
Transform your weeknight dinner routine with this hearty, flavor-packed Turkey Turnip Potato Rosti One Dish Meal. Featuring layers of golden, crispy rösti infused with the natural sweetness of grated turnip and potato, this one-pan wonder is elevated by the savory richness of seasoned ground turkey. The addition of onion, garlic, and a touch of paprika adds a depth of flavor, while fresh parsley brings a burst of color and freshness to the finished dish. Ideal for busy evenings, this meal comes together in just under an hour, delivering comfort and nutrition in every bite. Perfect for a family dinner or a casual gathering, this versatile recipe is both satisfying and simple, ensuring it will quickly become a go-to favorite.
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Recipe Information
Ingredients
- 500 grams Ground turkey
- 2 medium Potatoes
- 1 medium Turnip
- 1 small Onion
- 2 cloves Garlic cloves
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley
- 1 large Egg
- 2 tablespoons All-purpose flour
- 1 tablespoon Butter
Instructions
Peel and grate the potatoes and the turnip using a box grater. Place the grated veggies in a clean kitchen towel and squeeze out as much excess water as possible.
Finely dice the onion and mince the garlic cloves. Set aside.
In a large bowl, combine the grated potatoes, grated turnip, diced onion, minced garlic, egg, flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well until evenly combined. Set aside.
Heat 1 tablespoon of olive oil in a large, non-stick skillet over medium heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 6-8 minutes. Season with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and paprika. Remove the turkey from the pan and set aside.
In the same skillet, add another tablespoon of olive oil and the butter. Once melted, spread half of the potato and turnip mixture in an even layer over the skillet.
Cook the rosti layer over medium heat until golden and crispy on the bottom, about 5-7 minutes. Carefully flip the rosti using a large spatula (or by sliding it onto a plate and flipping it back into the pan).
Spread the cooked turkey evenly over the top of the rosti in the skillet. Add the remaining potato and turnip mixture on top of the turkey, spreading it evenly to cover.
Cook the second rosti layer until golden and crispy on the bottom, about 5-7 minutes. Again, carefully flip the entire dish to cook the final side until crispy and golden, about another 5 minutes.
Remove from heat and garnish with freshly chopped parsley. Slice into wedges and serve warm.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 883 mg | 38% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.6 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 452 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
