Best Poached Eggs With Herb Roasted Turkey Breast And Sweet Potato Hash Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROAST TURKEY, BRUSSEL SPROUT AND SWEET POTATO HASH WITH MIXED HERB-BACON OIL



Roast Turkey, Brussel Sprout and Sweet Potato Hash with Mixed Herb-Bacon Oil image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

1/2 cup extra virgin olive oil
1/4 cup finely chopped fresh mixed herbs such as sage, parsley, thyme and/or cilantro (whatever is left from Thanksgiving dinner)
1 tablespoon canola oil
8 ounces bacon, finely diced
Kosher salt and freshly ground pepper
Reserved drippings from herb-bacon oil
1 cup chopped onion (white or yellow or red--whatever you have left from dinner)
2 cloves garlic, chopped
3 large cooked sweet potatoes, peeled and diced (the same size as your turkey)
2 cups cooked Brussels sprouts, coarsely chopped
1 1/2 cups leftover white and dark meat turkey, diced (the same size as your potatoes)
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
4 to 6 eggs
2 tablespoons distilled vinegar

Steps:

  • For the herb-bacon oil: Combine the olive oil and herbs in a bowl.
  • Heat the canola oil in a large cast iron skillet over medium high heat, add the bacon and cook until crisp, about 8 minutes. Transfer the bacon to a plate lined with paper towels to drain. Reserve the bacon pan drippings. Add the bacon to the herb oil, season with salt and pepper, and set aside.
  • For the hash: Heat the bacon drippings in the cast-iron skillet over medium heat. Add the onion and cook until soft, 4 to 5 minutes. Stir in the garlic and cook about 30 seconds.
  • Meanwhile, toss the sweet potatoes, Brussels sprouts and turkey in a large bowl and season with salt and pepper. Increase the heat to medium-high. Add the potato mixture, stir once to incorporate the onion and garlic, and then press firmly with a spatula against the bottom of the pan. Cook, pressing occasionally, until the bottom is browned and crispy, about 4 minutes, reducing the heat if the mixture starts to get too dark. (If the mixture seems dry, add some butter around the edges.)
  • Once the bottom is browned and crispy, flip the hash in chunks and press again to brown some of the top side.
  • For the poached eggs: While the hash is cooking, bring about 4 inches of water to a simmer in a deep skillet. Add the vinegar. Break each egg into a separate ramekin. Slip the eggs into the water and cook until the whites are set and the yolks still runny, about 4 minutes.
  • Right before the eggs are done, divide the hash among 4 or 6 plates. Remove each egg with a slotted spoon, blot it dry on a clean side towel, and put it on top of the hash. Drizzle each serving with some bacon-herb oil and serve.

TURKEY AND SWEET POTATO HASH



Turkey and Sweet Potato Hash image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 18

1 1/2 cups coarsely chopped cooked and peeled sweet potatoes
2 1/2 cups shredded cooked turkey
1/4 cup low-sodium chicken broth
3 tablespoons chopped fresh cilantro, plus whole leaves for garnish
1 teaspoon minced chipotle chiles in adobo sauce
2 cloves garlic, minced
1 large egg white
12 medium yellow onion, grated
1/2 cup queso fresco or farmer's cheese, crumbled (2 ounces)
Kosher salt and freshly ground black pepper [2 teaspoons]
3 tablespoons unsalted butter
1 teaspoon ground coriander
1 scallion, thinly sliced
23 cup canned whole-berry cranberry sauce
12 teaspoon minced chipotle chiles in adobo sauce
12 teaspoon lime juice
14 teaspoon lime zest
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • For the Hash: Mash 1 cup of the sweet potatoes in a large bowl. Then stir in the turkey, chicken broth, cilantro, chipotles in adobo, garlic, egg white, 1/4 cup of the cheese, the remaining 1/2 cup chopped sweet potatoes, 2 teaspoons of salt and a few grinds of pepper.
  • Heat 2 tablespoons of the butter and 1/2 teaspoon of the coriander in an ovenproof 10-inch nonstick skillet over medium heat. Add the potato mixture and spread it evenly in the skillet, pressing lightly to form a solid cake. Cook, shaking the skillet occasionally, until the bottom is set, about 3 minutes.
  • Put a large plate over the skillet and invert so the hash falls onto the plate. Return the skillet to the heat and melt the remaining 1 tablespoon butter with the remaining 12 teaspoon coriander. Slide the hash back into the skillet cooked side up (if it breaks apart, simply reshape it into a solid cake). Cook, shaking the skillet occasionally, for 2 minutes.
  • Transfer the skillet to the oven and bake the hash until firm, about 10 minutes. Carefully invert or slide the hash onto a serving plate and scatter the remaining 14 cup cheese, the cilantro leaves, and the scallion over the top.
  • Serve with Chipotle Cranberry Sauce (See Below) if using.
  • For Cranberry Sauce: Whisk together the cranberry sauce, chiles, lime juice and lime zest in a small bowl. Season with salt and pepper.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.
  • 2/3 cup; Active Time: 5 minutes

HERB-ROASTED TURKEY BREAST



Herb-Roasted Turkey Breast image

Make and share this Herb-Roasted Turkey Breast recipe from Food.com.

Provided by ratherbeswimmin

Categories     Turkey Breasts

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

1 (6 lb) bone-in turkey breast, skin removed
2 tablespoons olive oil
4 garlic cloves, crushed
2 teaspoons finely chopped fresh sage (or 1 t. dried, crumbled)
2 teaspoons finely chopped fresh thyme (or t 1. dried)
2 teaspoons finely chopped fresh rosemary (or 1 t. dried, crumbled)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 375°.
  • Rinse the turkey breast and pat dry.
  • In a small bowl, combine the oil, garlic, herbs, salt, and pepper; rub the mixture onto the turkey breast.
  • Transfer the breast to a roasting pan and roast until the juices run clear when pierced with a fork and an instant-read thermometer inserted into the thickest part, away from bone, reads 165°, 1 to 1 1/4 hours.
  • Let rest, covered with foil, for 10 minutes before carving.

Nutrition Facts : Calories 567.5, Fat 27.3, SaturatedFat 7, Cholesterol 221.1, Sodium 491.8, Carbohydrate 0.8, Fiber 0.2, Protein 74.6

Related Topics