Tom’s Turkey Hash
I’d never tasted breakfast hash with a sweet element before having this fantastic turkey hash my dear friend and college roommate made this weekend at his home in Comfort, Texas. I woke up to find Tom peeling sweet potatoes on the expansive porch that overlooks their pool and out onto the acres of oaks. Groups of deer passed through the clearing down the hill and hummingbirds were mid-air drinking their fill from some potted plants by the pool. One by one our other friends made their way outside with cups of coffee (some two-fisted with bloody mary’s as “the hair of the dog” – it was a reunion of college friends afterall). Each time Tom opened the door, out wafted the smell of roasting vegetables. I finally asked “whatchamakingtom?” His reply… “turkey hash”. I was summoned to make a batch of hollandaise to go over the perfectly poached eggs that would set atop the mixture of roasted sweet potatoes, red bell peppers, onions and chunks of turkey. As if all that wonderfulness wasn’t enough, dried cranberries were mixed in and added just the right amount of sweet that surprised me. While I didn’t make what is pictured below, you can follow the recipe that Tom used (and modified) from Emeril.
Tom’s Turkey Hash with Poached Eggs and Hollandaise
- 2 tablespoons olive oil
- 1/2 cup diced onions
- 1/4 cup diced celery
- 1/4 cup diced red bell pepper
- 1 teaspoon minced garlic
- 1 pound sweet potatoes, diced into 1/2-inch cubes
- 1 pound thick-cut smoked turkey breast, diced into 1/2-inch cubes
- 2 teaspoons chopped fresh thyme leaves
- 1/2 cup dried cranberries
- Salt and freshly ground black pepper
- Poached Eggs
- Hollandaise Sauce
- 1 tablespoon chopped chives
Preheat oven to 450. Toss potatoes with olive oil and bake for 20 minutes, turning once after 10 minutes. Add the onions, celery and peppers and continue roasting for another 10 minutes finally add garlic and roast for 5 minutes. Finally, add the diced turkey, thyme and cranberries and stir to heat through. Make eggs and sauce while the vegetables are roasting.
To serve the dish, divide the hash among 4 entrée plates, and place two egg over the hash. Season the eggs with salt and pepper, and spoon the Hollandaise sauce over the eggs. Garnish with the chopped chives. Serve immediately.
Served with fresh fruit, biscuits and bloody mary’s (made with Tito’s Vodka)