Turkey & Sweet Potato Hash with Poached Eggs & Blender Hollandaise - Turkey Leftovers... Recipes from LT

Looking to stretch your Turkey Leftovers beyond sandwiches? Get creative for brunch!

Turkey & Sweet Potato Hash with Poached Eggs & Blender Hollandaise

By Angie Quaale

October 13, 2009

Ingredients:

• 1 onion roughly chopped
• 3 tbsp. roughly chopped flat leaf parsley
• 2 cups of chopped or shredded leftover turkey
• ¼ teaspoon hot smoked paprika
• 1 red bell pepper chopped
• 3 sweet potatoes (1 ½ lb)
• 4 eggs
• 1 tbsp each butter & olive oil
• ¼ tsp each salt & pepper
• Blender Hollandaise
• 4 egg yolks
• ½ tsp mustard powder
• 1 Tablespoon lemon juice
• dash of tabasco sauce
• ½ cup of melted unsalted butter 

Instructions:

• Peel sweet potatoes; cut into ¾ inch cubes. In large pot of boiling salted water, cook potatoes for about 5 minutes or just until tender. Drain.
• In large skillet, heat butter & oil over medium-high heat; cook onions with the smoked paprika until translucent – add the peppers, sweet potatoes, turkey pieces, salt and pepper, stirring often, for about 10 minutes or until lightly crisped.
• Meanwhile, in saucepan of simmering water, poach eggs for about 4 minutes or until whites are set and yolks are still runny.
• Divide potato mixture among 4 warmed plates. Make well in centre of each; top with poached egg, hollandaise sauce and parsley. Serve with freshly toasted ciabatta bread.
  • Blender Hollandaise:
  • Put egg yolks, mustard and lemon juice in a blender. Cover and process on medium speed.
  • Remove feeder cap and pour in the hot butter in a steady stream with the blender running until mixture is emulsified.
  • It can now just be spooned over the hash without re-heating.
  • This recipe makes about a cup.