Baked Eggs With Turkey Hash Food

POACHED EGGS WITH HERB-ROASTED TURKEY BREAST AND SWEET POTATO HASH

Steps:

• In a large nonstick frying pan, heat the oil over moderately high heat. Add the onion and thyme and cook, stirring, until softened and beginning to brown, 3 to 5 minutes. Add the sweet potatoes, turkey, salt and some pepper and cook, stirring occasionally, until the potatoes are beginning to brown, about 3 minutes longer. Add the broth, scraping up any brown bits that may have formed on bottom of pan. Keep warm while poaching the eggs.
• Fill a saute pan with 1 1/2 inches of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl and then carefully pour it into the water. Repeat with the remaining eggs spacing them so they do not touch. Poach at a gentle simmer until the whites are firm but the yolks are still runny, 3 to 4 minutes. With a slotted spoon, transfer the eggs to paper towels and season with salt and pepper.
• Divide the hash between 4 plates and top each serving with a poached egg. Serve with hot sauce.

POTATO CAKES WITH FRIED EGGS AND TURKEY-RED PEPPER HASH

Steps:

• Preheat the oven to 200 degrees F.
• In a bowl, mix the potatoes, egg, and milk together until combined. Add the flour, season with salt and pepper, and mix until smooth. Heat 2 teaspoons oil on a non-stick griddle over medium heat; pour about 1/3 cup of the batter onto the warm griddle, gently spread it to a circle about 4" wide, and cook, flipping once, until golden brown, 3-4 minutes per side. Transfer to the oven to keep warm. Repeat with remaining batter.
• Heat 1 tablespoon of oil in a small skillet over medium-low heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the red pepper and cook until softened, about 4 minutes more. Add the turkey, gravy, and corn and cook, stirring, until turkey is heated through. Season hash with salt and pepper, stir in the parsley, and keep warm over low heat.
• Heat the remaining teaspoon of oil on the griddle over medium-high heat. Crack the eggs onto the griddle and cook until desired doneness. To serve, put a warm potato cake on each of 4 plates; top the cakes with a fried egg and divide the hash evenly among them.

EMERIL'S BAKED EGGS WITH TURKEY HASH

Steps:

• Place the potatoes in a medium saucepan and add just enough cold water to cover. Place over high heat and season with salt, stirring to dissolve. Bring to a boil, then immediately remove from the heat, drain, and set aside.
• Preheat the oven to 400 degrees F.
• In a 12-inch ovenproof nonstick skillet, heat the butter and oil over medium-high heat. Add the potatoes and spread out in a single layer. Cook, undisturbed, until golden brown on the bottom, about 8 minutes. Toss the potatoes, spread in a single layer again, and cook, stirring only occasionally, until most of the potatoes are golden brown and tender, about 4 minutes longer. Add the onion, bell pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir well to combine. Cook until the onions and bell pepper are tender, about 4 minutes. Add the turkey and garlic, stir again, and cook for another 2 minutes.
• Remove from the heat and, using a spoon, create 4 small wells in the hash. Crack an egg into each of the wells. Transfer the skillet to the oven and cook until the eggs are set (or cooked to the desired degree of doneness), about 9 minutes. Remove from the oven, season the eggs with a pinch of salt and pepper, garnish with the parsley, and serve immediately.

TURKEY HASH

Steps:

• In medium saute pan, add 2 ounces olive oil, onions, peppers and saute until translucent. Add turkey and brown on all sides. Season with salt and pepper.
• In a separate pan, add 2 ounces of oil, and fry potatoes in oil until crispy. On a serving plate layer the turkey mixture on top of the crispy potatoes.
• Top with diced roma tomatoes and fresh squeezed lime juice.

TURKEY AND EGGS

Steps:

• Saute the onions in some olive oil in a frying pan over medium heat until soft. Add a pinch of salt and 4 turns of the pepper mill. Saute the onions until caramelized. Add in the sliced turkey breast and pan fry with the onions for a few minutes.
• Whip all the eggs together and pour into the frying pan. Scramble. Top with a handful of Pecorino Romano cheese.

BAKED EGGS WITH TURKEY HASH

Steps:

• Place the potatoes in a medium saucepan and add just enough cold water to cover. Place over high heat and season with salt, stirring to dissolve. Bring to a boil, then immediately remove from the heat, drain, and set aside. Preheat the oven to 400°F. In a 12-inch ovenproof nonstick skillet, heat the butter and oil over medium-high heat. Add the potatoes and spread out in a single layer. Cook, undisturbed, until golden brown on the bottom, about 8 minutes. Toss the potatoes, spread in a single layer again, and cook, stirring only occasionally, until most of the potatoes are golden brown and tender, about 4 minutes longer. Add the onion, bell pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir well to combine. Cook until the onions and bell pepper are tender, about 4 minutes. Add the turkey and garlic, stir again, and cook for another 2 minutes. Remove from the heat and, using a spoon, create 4 small wells in the hash. Crack an egg into each of the wells. Transfer the skillet to the oven and cook until the eggs are set (or cooked to the desired degree of doneness), about 9 minutes. Remove from the oven, season the eggs with a pinch of salt and pepper, garnish with the parsley, and serve immediately.