Smoked Turkey and Fennel Hash

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.

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.

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.