This month, you can make this savory dish with Thanksgiving turkey leftovers for a quick and easy holiday meal for either breakfast, lunch, or dinner!
• 4 oz. leftover turkey breast (diced)
• 3 oz. cooked sweet potato (diced)
• 2 oz. yellow onion (diced)
• 1 oz. green bell pepper (diced)
• 1 oz. red bell pepper (diced)
• ½ oz. dried cranberries
• 1 oz. oil
• 2 eggs (poached)
• ¼ oz. scallions
• 2 large egg yolks
• 8 oz. butter, clarified
• 1 tbsp. champagne vinegar
• Pinch of cayenne pepper
• Pinch of sea salt
• 1 tbsp. sage (chopped)
Place a nonstick skillet over medium heat and add the oil. Sauté onions for a minute and then add sweet potato and turkey. Cook for four minutes and then add bell peppers and continue to cook for an additional two minutes. Finish hash with dried cranberries and season to taste with salt and pepper. Meanwhile, poach the eggs to your desired doneness and make the hollandaise sauce.
PREPARATION OF HOLLANDAISE SAUCE:
Combine together yolks, vinegar, salt, and pepper in a metal bowl. Whisk till volume is double and then place over a pot of simmering water. Whisk mixture till it starts to thicken and then slowly incorporate clarified butter to emulsify. Finish hollandaise with sage and season to taste.
Place hash in the bottom of a bowl and put the poached eggs on top of the hash. Place sage hollandaise on top, and garnish with scallions.
By Executive Chef Eric Kaszubinski
AND Fish Kitchen + Bar