Turkey and Wild Mushroom Hash W/ Rosemary Pesto Hollandaise

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