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Savory Turkey Hash, Poached Egg & Smoked Paprika Hollandaise

Sure we all love a good turkey sandwich the day after Thanksgiving, but why not try something new this season to use up that leftover turkey and gravy? This epic breakfast hash from our very own Chef Will of The Restaurant at JUSTIN will warm your heart and your tummy. And if you are waking up late the day after Thanksgiving (we know we tend to), pair this with our SAUVIGNON BLANC for a lovely brunch combination. Enjoy!

  • Prep time: 15 minutes

  • Total time: 1 hour

  • Servings:   2



  • 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 & freshly ground black pepper to taste


  • 2 egg yolks
  • 1½ teaspoons lemon juice
  • 2 cups clarified butter, melted and very warm
  • 1 teaspoon hot water
  • 1¼ teaspoons smoked paprika
  • ¼ teaspoon salt



  1. Preheat the oven to 375°.
  2. Heat the oil in a heavy ovenproof frying pan (cast iron is recommended) over medium heat.
  3. Add the potatoes, yams, leeks, and shallots and sauté for 5 minutes or until the potatoes begin to take on some color.
  4. Stir in the garlic, thyme, sage, and butter and sauté for another minute.
  5. Add the turkey and enough turkey gravy to moisten nicely. Stir until combined well.
  6. Using a spatula, pack the hash down into the pan.
  7. Place in the preheated oven and bake for 20 minutes or until the bottom is brown and the top is nicely crusted.
  8. Remove from the oven and allow to rest for 5 minutes.


  1. Put the egg yolks and lemon juice in a food processor and process until it is whipped into a thick foam.
  2. 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.
  3. Continue to pour the butter in until there is none left.
  4. Add the hot water to thin the hollandaise to a better consistency.
  5. Add the smoked paprika and salt and mix.
  6. 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.