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Savory Turkey Hash, Poached Egg & Smoked Paprika Hollandaise
A recipe by Will Torres, Executive Chef of the Restaurant at JUSTIN
Wine Pairing: 2009 JUSTIFICATION
½ cup grapeseed oil
1 cup leftover turkey breast meat, diced
1 cup leftover turkey gravy
1 cup Yukon gold potatoes, cooked and diced
1 cup yams, cooked and diced
2 cups leeks, cleaned and diced
½ cup shallots, sliced
3 cloves garlic, sliced
2 tablespoons butter
6 sage leaves, fine chiffonade
2 teaspoons thyme, minced
Salt and freshly ground black pepper to taste
Smoked Paprika Hollandaise
2 egg yolks
1½ teaspoons lemon juice
2 cups clarified butter, melted and very warm
1 teaspoon hot water
1¼ teaspoons smoked paprika (available online at La Tienda)
¼ teaspoon salt
FOR TURKEY HASH: Preheat the oven to 375 degrees. Heat the oil in a heavy oven-proof frying pan (cast iron is recommended) over medium heat. Add the potatoes, yams, leeks, and shallots and saute for 5 minutes or until the potatoes begin to take on some color. Stir in the garlic, thyme, sage, and butter and saute for another minute. Add the turkey and enough turkey gravy to moisten nicely. Stir until combined well.
Using a spatula, pack the hash down into the pan. Place in the preheated oven and bake for 20 minutes or until the bottom is brown and the top is nicely crusted. Remove from the oven and allow to rest for 5 minutes.
FOR HOLLANDAISE: Put the egg yolks and lemon juice in a food processor and process until it is whipped into a thick foam. While the food processor is running, slowly pour the clarified butter into the whipped egg yolk mixture, starting drop by drop and increasing your speed until you reach a slow drizzle. Continue to pour the butter in until there is none left. Add the hot water to thin the hollandaise to a better consistency. Add the smoked paprika and salt and mix. Remove the hollandaise from the processor and keep it somewhere warm until ready to serve.
Spoon turkey hash into a bowl and top with a poached hen egg and hollandaise sauce. Finish with some smoked paprika and any leftover herbs.