Yield: 6 Establishment: Restaurant   Ethnicity: New American   Meal Type: Brunch, Breakfast   Occasion: All American Breakfast Month   Preparation Method: Saute   Product Type: Roasted Turkey Breast   Dish Type: Hash

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

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.

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.

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.

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.

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

Nutrition Facts Calories 1060   Calories from Fat 810 % Daily Value* Total Fat 91g 140% Saturated Fat 31g 155% Cholesterol 615mg 205% Sodium 790mg 33% Total Carbohydrate 32g 11% Dietary Fiber 7g 28% Sugars 5g   Protein 35g   Vitamin A 100% Vitamin C 150% Calcium 20% Iron 40% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   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 Calories per gram: Fat 9 Carbohydrate 4 Protein 4