Total: 45 min
Active: 45 min
Ingredients :
Mixed Herb-Bacon Oil:
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
Turkey, Brussels Sprouts and Sweet Potato Hash:
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 tbsp unsalted butter
Poached Eggs:
4 to 6 eggs
2 tbsp distilled vinegar
Directions :
1) Olive oil and herbs should be combined in a basin to make the herb-bacon oil.
2)In a large cast iron pan, heat the canola oil over medium-high heat. Add the bacon, and cook for 8 minutes or until crisp. To drain, move the bacon to a platter covered with paper towels. Keep the bacon drippings in the pan. Salt and pepper the bacon, then add it to the herb oil and set it aside.
3)To prepare the hash, place the cast-iron pan over medium heat and add the bacon drippings. Add the onion and simmer for 4 to 5 minutes or until tender. After adding the garlic, stir briefly.
4)In the meantime, combine the turkey, sweet potatoes, and Brussels sprouts in a large bowl and season with salt and pepper. Heat up the food at a medium-high level. Add the potato mixture, give it a quick swirl to combine with the onion and garlic, and then firmly press the spatula on the pan’s bottom. Cook for approximately 4 minutes, pushing the mixture regularly, until the bottom is browned and crispy. Reduce the heat if the mixture begins to get too black. (Add additional butter to the edges of the mixture. Appear dry.)
5) Flip the hash into pieces after the bottom is crispy and browned, then press once more to crisp up portions of the top side.
6)To make the poached eggs, simmer about 4 inches of water in a deep pan while the hash cooks. Vinegar is added. Put each cracked egg into a different ramekin. Cook the eggs in the water for 4 minutes or until the whites are set but the yolks are still runny.
7) Distribute the hash among 4 or 6 dishes just before the eggs are finished cooking. With a slotted spoon, remove each egg, pat it dry on a fresh kitchen towel, and then place it on top of the hash. After serving, drizzle some bacon-herb oil over each portion.
