Turkey and Wild Mushroom Hash W/ Rosemary Pesto Hollandaise

By Bruce Bogartz
Culinary Setting
Meal Type
Cooked Turkey
Dish Type


3 c red bliss potatoes, diced and blanched

1/4 c blended oil

1 Large onion, diced

1 Bunch green onions, diced

1 Each red bell pepper, seeded and diced

1 Each yellow bell pepper, seeded and diced

1/4 c blended oil

1 c portabella mushrooms, cleaned and diced

1 c shiitake mushrooms, cleaned and julienned

1 tbsp garlic, minced

Kosher salt To Taste

2 tbsp ground white pepper


3 tbsp paprika

2 tbsp granulated garlic

2 tbsp dry thyme

1/3 c rosemary leaves

1-1/2 c spinach leaves, washed and dried

1/2 c pecan, pieces

3/4 c Romano cheese, grated

1/2 c olive oil

2 Whole egg yolks

1 tbsp lime juice

1 c butter, melted

1 tsp Worcestershire sauce

Salt and pepper To Taste

12 Each eggs, poached



Sauté blanched potatoes in 1/4 cup oil, stirring frequently to brown all sides.

Meanwhile, in a large skillet, over medium heat, sauté onions and peppers in 1/4 cup oil until fragrant and translucent.

Add mixed mushrooms and minced garlic; sauté over medium heat for 3 minutes.

Season with salt and pepper to taste.

When the potatoes are evenly brown, add the vegetable mixture. Fold in the turkey and remaining seasonings.

Stir until well mixed, cover and hold for service.


Combine rosemary, spinach, pecans, and Romano in the work bowl of a food processor.

At a high steady speed, add oil while processing. Blend to create pesto.


In a double boiler, whisk egg yolks and lime juice until yolk mixture bubbles at edges.

Beat in the melted butter 1 tablespoon at a time.

Remove from heat. After all butter has been incorporated, add Worcestershire and adjust seasoning.

Fold pesto into hollandaise and mix thoroughly.


Place a serving of turkey and mushroom hash on a wam dinner plate.

Place 2 poached eggs on top of the hash.

Ladle about 2 tablespoons of the pesto/hollandaise sauce over the eggs and turkey hash.

Serve with toast, if desired.

Nutrition Facts

1060 Total Calories

810 Calories from Fat

91 g Total Fat

140 % Daily Total Fat

31 g Saturated Fat

155 % Daily Saturated Fat

615 g Cholesterol

205 % Daily Cholesterol

790 mg Sodium

33 % Daily Sodium

32 g Total Carbohydrates

11 % Daily Total Carbohydrates

7 g Dietary Fiber

28 % Daily Dietary Fiber

5 g Sugars

35 g Protein

100 % Daily Protein

150 % Daily Vitamin C

20 % Daily Calcium

40 % Daily Iron