So, you’ve cooked a big turkey for Thanksgiving and then there is so much left. What to do? This breakfast hash from db Bistro Moderne at JW Marriott Marquis to the rescue!
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Turkey Breakfast Hash with Poached Egg
- Total Time: 45 minutes
- Yield: 4
Description
A turkey breakfast hash from DB Bistro Moderne.
Ingredients
- 4 oz (115 g) bacon, diced
- 1 small onion, diced
- 1 stalk celery, diced
- 1/2 lb (225 g) cooked turkey, roughly chopped (preferably dark meat)
- 1 cup (240 ml) roasted Brussels sprouts, quartered
- 1/2 cup (120 ml) roasted chestnuts, roughly chopped
- 1 tsp cayenne pepper
- 2 tbsp (30 ml) Wild Turkey bourbon
- 1 cup (240 ml) gravy, divided
- 1 tbsp (15 ml) chopped sage
- 1 tbsp (15 ml) chopped parsley
- 1/2 tsp chopped rosemary
- 1/2 lb (225 g) baked potatoes, diced
- 4 eggs
- 1 tbsp (15 ml) white vinegar
- 2 tsp chopped chive
- Salt and pepper
- 1/4 bunch red watercress, picked and washed
Instructions
For the Hash:
- Preheat oven to 350°F.
- In a large skillet over medium heat, cook the bacon, stirring, until crispy. Reduce flame to medium-low; add the onion and celery, and cook, stirring, for another 8 minutes, until golden brown and tender. Add the turkey, Brussels sprouts, chestnuts, and cayenne pepper, toss to combine. Push ingredients to one side of pan, remove from heat and add bourbon to bare side of pan. Return pan to the stove, tilting to allow the bourbon to catch flame. Toss until the flames subside. Add 1/2 cup gravy, chopped herbs and season to taste.
- Divide potatoes among four small oven proof gratin dishes and spread evenly in bottom of each dish. Arrange the hash on top of each, packing it down. Transfer to oven and bake for 15 minutes. Meanwhile, poach the eggs.
For the Poached Eggs:
- Fill 1/3 of a large saucepan with water and bring to a simmer. Add pinch of salt & white vinegar (which helps the whites to coagulate.) Stir the water a little bit to create a vortex and crack an egg into the center. This helps the white stay centered around the yolk. Repeat for each egg. Poach the eggs to the desired degree of doneness (2-4 minutes for soft poach).
- To serve, gently place a poached egg on each turkey hash. Sprinkle with chives, salt and pepper, and drizzle remaining gravy around. If using, garnish the top with watercress salad.
Notes
- Recipe and photo by DB Bistro Moderne db Bistro Moderne at JW Marriott Marquis 255 Biscayne Boulevard Way Miami, FL 33131 (305) 421-8800 l www.danielnyc.com
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
db Bistro Moderne at JW Marriott Marquis
255 Biscayne Boulevard Way Miami, FL 33131
(305) 421-8800 l
www.danielnyc.com
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Frequently Asked Questions
What does flambéing the hash with bourbon actually do for this recipe?
The 2 tbsp of Wild Turkey bourbon is pushed to the bare side of the pan off heat, then returned to flame so the alcohol ignites. Flambéing burns off the harsh alcohol while leaving the bourbon’s caramel and oak notes in the hash alongside the bacon, Brussels sprouts, and chestnuts.
Why does this recipe add white vinegar to the poaching water?
Add 1 tbsp white vinegar to the simmering water because it helps the egg whites coagulate faster and stay wrapped around the yolk rather than spreading out into wispy strands.
Why is the hash baked in individual gratin dishes rather than served straight from the skillet?
Divide the hash into four oven-proof gratin dishes with diced baked potatoes pressed into the bottom and hash packed on top, then bake for 15 minutes at 350°F. This crisps and sets each individual portion so it can hold a neatly placed poached egg for plating.
