Smoked Turkey and Fennel Hash

Culinary Setting
Meal Type
Boneless Breast



1 c brown sugar

1 c Kosher salt

1 qt water

Fennel Hash

1/4 c vegetable oil

1 c red onion, 1/4 inch dice

2 shallots, minced

4 c fresh fennel, 1/2 inch dice

2 cloves garlic, sliced very thin

2 bay leaves

3 c dry white wine


2 lbs red bliss potatoes, 1/2 inch dice

2 large red bell peppers, seeded and 1/4 inch dice

1/4 c fresh parsley, chopped

To Taste freshly ground black pepper

24 large eggs, poached

24 slices whole grain bread, toasted and sliced


Smoked Turkey

Debone the turkey breast and remove the skin, yielding about 2 pounds EP.

In a large bowl, dissolve the sugar and salt in the water. Place the turkey in the sugar/salt solution, cover and refrigerate. Allow to brine for 6 to 12 hours. Remove from the sugar/salt solution and pat dry.

Prepare the smoker OR in lieu of a professional smoker, place soaked applewood chips in a deep hotel pan. Place the turkey on a rack elevated over the chips.

Cover with a lid or heavy-duty aluminum foil and place over medium-low heat, smoking until the breast reaches an internal temperature of 165-170 degrees F. Replenish wood chips about every 30 minutes.

You may substitute 2 pounds EP smoked turkey breast available from a purveyor.

Dice the fully cooked turkey into 1/2-inch pieces. Cover and refrigerate.

Fennel Hash

Over medium-high heat in a large, heavy braising skillet, heat the oil; sauté the onion, shallots and fennel until lightly browned.

Add the garlic and bay leaves; sauté for another 3-5 minutes. Deglaze the pan with wine, loosening the browned bits in the bottom of the pan.

Add the turkey stock and potatoes. Lower the heat to medium and mix well. Stirring occasionally, continue to cook until the liquid is half as much as the other ingredients.

Add the reserved smoked turkey and red peppers; heat well. Stir in the parsley and season with pepper.

For service

Poach eggs and toast the whole wheat bread.

Place the fennel hash on warm plates, top with two poached eggs, and add two slices of toast. Garnish with additional parsley.

Nutrition Facts

Total Calories 590

Calories from Fat 160

Total Fat 18 g

% Daily Total Fat 28

Saturated Fat 4 g

% Daily Saturated Fat 20

Cholesterol 475 g

% Daily Cholesterol 158

Sodium 8380 mg

% Daily Sodium 349

Total Carbohydrates 61 g

% Daily Total Carbohydrates 20

Dietary Fiber 6 g

% Daily Dietary Fiber 24

Sugars 26 g

Protein 38 g

% Daily Protein 30

% Daily Vitamin C 120

% Daily Calcium 15

% Daily Iron 35