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Turkey and Wild Mushroom Hash W/ Rosemary Pesto Hollandaise
| Ingredients |
| 3 Cups red bliss potatoes, diced and blanched |
| 1/4 Cup blended oil |
| 1 Large onion, diced |
| 1 Bunch green onions, diced |
| 1 Each red bell pepper, seeded and diced |
| 1 Each yellow bell pepper, seeded and diced |
| 1/4 Cup blended oil |
| 1 Cup portabella mushrooms, cleaned and diced |
| 1 Cup shiitake mushrooms, cleaned and julienned |
| 1 Tablespoon garlic, minced |
| To Taste Kosher salt |
| 2 Tablespoons ground white pepper |
| 2 Cups ROASTED TURKEY BREAST, cubed |
| 3 Tablespoons paprika |
| 2 Tablespoons granulated garlic |
| 2 Tablespoons dry thyme |
| For Pesto: |
| 1/3 Cup rosemary leaves |
| 1-1/2 Cups spinach leaves, washed and dried |
| 1/2 Cup pecan, pieces |
| 3/4 Cup Romano cheese, grated |
| 1/2 Cup olive oil |
| For Hollandaise: |
| 2 Whole egg yolks |
| 1 Tablespoon lime juice |
| 1 Cup butter, melted |
| 1 Teaspoon Worcestershire sauce |
| To Taste salt and pepper |
| For Service: |
| 12 Each eggs, poached |
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| TURKEY HASH |
- For turkey and mushroom hash: Saute blanched potatoes in 1/4 cup oil, stirring frequently to brown all sides.
- Meanwhile, in a large skillet, over medium heat, saute onions and peppers in 1/4 cup oil until fragrant and translucent.
- Add mixed mushrooms and minced garlic; saute over medium heat for 3 minutes.
- Season with salt and pepper to taste.
- When the potatoes are evenly brown, add the peppers and mushrooms. Fold in the turkey and remaining seasonings.
- Stir until well mixed, cover and hold for service.
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| PESTO |
- Combine rosemary, spinach, pecans, and Romano in the work bowl of a food processor.
- At a high steady speed, add oil while processing. Blend to create pesto.
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| HOLLANDISE |
- In a double boiler, whisk egg yolks and lime juice until yolk mixture bubbles at edges.
- Beat in the melted butter 1 tablespoon at a time.
- Remove from heat. After all butter has been incorporated, add Worcestershire and adjust seasoning.
- Fold pesto into hollandaise and mix thoroughly.
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| FOR SERVICE |
- Place a serving of turkey and mushroom hash on a wam dinner plate.
- Place 2 poached eggs on top of the hash.
- Ladle about 2 tablespoons of the pesto/hollandaise sauce over the eggs and turkey hash.
- Serve with toast, if desired.
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| Recipe Source: This recipe was developed by Bruce Bogartz of CC's Cafe in Knoxville, TN. The breakfast recipe was a finalist in the 1999 NTF "Turkey with a Twist" National Recipe Competition. | | Chef: Bruce Bogartz | | Restaurant: CC's Cafe | | Location: Tennessee |
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Nutrition Facts
|  |
| Calories 1060 Calories from Fat 810 |
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| % Daily Value* |
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| Total Fat 91g |
140% |
  |
| Saturated Fat 31g |
155% |
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| Cholesterol 615mg |
205% |
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| Sodium 790mg |
33% |
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| Total Carbohydrate 32g |
11% |
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| Dietary Fiber 7g |
28% |
  |
| Sugars 5g |
|
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| Protein 35g |
|
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| Vitamin A 100% |
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Vitamin C 150% |
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| Calcium 20% |
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Iron 40% |
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:
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Calories: |
2000 |
2500 |
 |
| Total Fat |
Less than |
65g |
80g |
| Sat Fat |
Less than |
20g |
25g |
| Cholesterol |
Less than |
300mg |
300mg |
| Sodium |
Less than |
2,400mg |
2,400mg |
| Total Carbohydrate |
|
300g |
375g |
| Dietary Fiber |
|
25g |
30g |
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| Calories per gram: |
| Fat 9 |
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Carbohydrate 4 |
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Protein 4 |
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