Greek Hash with Creamy Dill Dressing

A hash in our house growing up always seemed to just be a hodge podge of leftovers mixed in with some kind of ground meat. The hash’s always seemed like a great way to clean out the fridge and even though you were just tossing random ingredients together, somehow the meal always turned out tasting amazing.

This recipe kind of came through a similar situation. I had cans of olives and artichokes in the pantry that had been there for a while and I wanted to get them used up.

Begin by browning your turkey in a large pan. Add your garlic and onion powder to the turkey. While the turkey is browning you can prep your other ingredients.

  • Dice Artichokes, Olives and Red Onion
  • Chop up your herbs
  • Zest and juice your lemon

Once the turkey has finished browning, you will want to remove the excess liquid. I usually scoop out with a spoon and either put into a can or a glass jar to cool before throwing away.

After you have removed the excess liquid add all of your ingredients to the turkey and cook for another 5-10 minutes until warm.

Once warmed through set aside while you start on the homemade creamy dill salad dressing. To make the dressing you will need;

  • Sour cream
  • Cumin
  • Onion powder
  • Dried dill
  • Garlic powder
  • Water
  • Salt

I chose this dressing because the raw garlic in tzatziki sauce just doesn’t sit well with my stomach. If you can handle the garlic by all means use a tzatziki sauce. (I am hoping to work on one that works for me and others that have the same issue….stay tuned.)

Add all of your dressing ingredients to a jar, shake up and serve. If time permits make the dressing a couple hours earlier so that it can sit in the fridge and the flavors can mesh together.

You may also notice that my salad dressings are on the thinner side. This is on purpose. If you have ever read the nutritional label on even the healthiest salad dressings, they can be really high in calories. I saw one the other day that was 180 calories for 2T! I don’t know about you but we have HUGE salads and sometimes 2T doesn’t cover a large salad and I would rather put my calories toward bigger meals or dessert. Most of the time if you water down a salad dressing you don’t even notice and it goes a lot farther.

This recipe is great served on a pita or over your favorite greens. Top with feta, pickled onions, parsley, cucumber or tomato. So many great options for making it your own.

This homemade greek hash is a perfect meal prep option. You can make on a Sunday and use for a couple dinners and lunches during the week. We used the hash on salads, wraps and I even made nachos with it.

Greek Hash with Creamy Dill Dressing

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Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6


  • 1 lb Ground turkey
  • 1 14oz can artichoke hearts in water – chopped
  • 1/2 cup Chopped kalamata olives
  • 1/2 cup Chopped red onion
  • 1/2 Lemon juiced
  • 1/2 Lemon zested
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1-2 tsp Fresh mint and oregano
  • Salt to taste
  • Optional: Feta cheese, parsley, basil or tzatziki sauce

Creamy Dill Dressing

  • 1/2 cup Sour cream
  • 1/8 tsp Cumin
  • 1/2 tsp Onion powder
  • 1/2 tsp Dried dill
  • 1/2 tsp Garlic powder
  • 1/4 cup Water
  • Salt to taste


Greek Hash

  • Start by browning your ground turkey – add your garlic and onion powder
  • While your turkey is browning chop up your artichokes, olives, onion and herbs
  • Also get your lemon juice and lemon zest ready
  • The turkey will produce a lot of extra liquid, you will want to remove this. I normally use an old can and a spoon to scoop it out
  • Once your turkey is browned and excess liquid is removed, add your artichokes, onion, lemon, olives and herbs
  • Cook for a few more minutes until warm and serve over a bed of greens
  • Sprinkle with Feta, pickled onion, basil and parsley would be good too.

Creamy Dill Dressing

  • Add all ingredients to jar and stir until combined or use and immersion blender to really get things mixed up


This recipe is perfect for taking and making your own.  You can use tzatziki sauce if you have one (I didn’t use because my stomach doesn’t love all of the garlic) but that would be great.  Add cucumbers, onions, beets anything you want.  This recipe is super versatile and a great meal prep option.

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