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Roast Turkey, Brussel Sprout and Sweet Potato Hash with Mixed Herb-Bacon Oil

Roast Turkey, Brussel Sprout and Sweet Potato Hash with Mixed Herb-Bacon Oil
Prep Time
20 min
Cook Time
25 min
Yields
4 - 6 servings

This beautiful autumnal hash is an amazing comfort food dish built for a leisurely morning in the kitchen.

Click here to watch how to make this recipe.

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ingredients

Mixed Herb-Bacon Oil

½
cup extra virgin olive oil
¼
cup finely chopped fresh mixed herbs such as sage, parsley, thyme and/or cilantro (whatever is left from Thanksgiving dinner)
1
Tbsp canola oil
8
oz bacon, finely diced
Kosher salt and freshly ground pepper

Turkey, Brussels Sprout and Sweet Potato Hash

Reserved drippings from herb-bacon oil
1
cup chopped onion (white or yellow or red--whatever you have left from dinner)
2
cloves garlic, chopped
3
large 3 large cooked sweet potatoes, peeled and diced (the same size as your turkey)
2
cups cooked Brussels sprouts, coarsely chopped
1 ½
cups leftover white and dark meat turkey, diced (the same size as your potatoes)
Kosher salt and freshly ground black pepper
2
Tbsp unsalted butter

Poached Eggs

4
- 6 eggs
2
Tbsp distilled vinegar
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directions

Step 1

Combine the olive oil and herbs in a bowl.

Step 2

Heat the canola oil in a large cast iron skillet over medium high heat, add the bacon and cook until crisp, about 8 minutes. Transfer the bacon to a plate lined with paper towels to drain. Reserve the bacon pan drippings. Add the bacon to the herb oil, season with salt and pepper, and set aside.

Step 3

Heat the bacon drippings in the cast-iron skillet over medium heat. Add the onion and cook until soft, 4 to 5 minutes. Stir in the garlic and cook about 30 seconds.

Step 4

Meanwhile, toss the sweet potatoes, Brussels sprouts and turkey in a large bowl and season with salt and pepper. Increase the heat to medium-high. Add the potato mixture, stir once to incorporate the onion and garlic, and then press firmly with a spatula against the bottom of the pan. Cook, pressing occasionally, until the bottom is browned and crispy, about 4 minutes, reducing the heat if the mixture starts to get too dark. (If the mixture seems dry, add some butter around the edges.)

Step 5

Once the bottom is browned and crispy, flip the hash in chunks and press again to brown some of the top side.

Step 6

While the hash is cooking, bring about 4 inches of water to a simmer in a deep skillet. Add the vinegar. Break each egg into a separate ramekin. Slip the eggs into the water and cook until the whites are set and the yolks still runny, about 4 minutes.

Step 7

Right before the eggs are done, divide the hash among 4 or 6 plates. Remove each egg with a slotted spoon, blot it dry on a clean side towel, and put it on top of the hash. Drizzle each serving with some bacon-herb oil and serve.

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