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
2 c ROASTED TURKEY BREAST, cubed
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.
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