Turkey Sausage Hash

TURKEY-MAPLE SAUSAGE & FINGERLING POTATO HASH w/ POACHED EGGS & ROASTED RED PEPPER HOLLANDAISE

 

1 #                   SAUSAGE (OF YOUR CHOICE)

.5#                   FINGERLING POTATOES, SLICED AND ROASTED

.5 CUP PEPPERS, JULIENNE

.25 CUP           SPANISH ONIONS, DICED

.25 CUP           CILANTRO, CHOPPED

.5 CUP CHEDDAR CHEESE GRATED

 

4 EACH            WHOLE EGGS, INDIVIDUALLY CRACKED INTO CUPS

2 TBSP WHITE VINEGAR

 

4 EACH            EGG YOLKS

2 TBSP FRESH LEMON JUICE

1 TBSP WATER

1 CUP              CLARIFIED BUTTER, MELTED

.25 CUP           ROASTED RED PEPPER PUREE         

 

  1. 1.      SAUTE SAUSAGE IN A PAN OVER MEDIUM HEAT. SAUTE UNTIL COOKED AND DRAIN OFF ANY EXCESS FAT.
  2. 2.      ADD IN PEPPERS AND ONIONS AND CONTINUE COOKING UNTIL FRAGRANT AND TENDER. ADD IN POTATOES AND SAUTE UNTIL HOT.
  3. 3.      SEASON HASH WITH SALT, PEPPER AND CHOPPED CILANTRO.
  4. 4.      IN A LARGE SKILLET COMBINE WATER AND VINEGAR. BRING THE WATER TO A BOIL. PLACE THE 4 CRACKED EGGS INTO THE WATER. ONCE WATER RETURNS TO A BOIL, REDUCE HEAT TO A SIMMER AND COOK UNTIL EGGS ARE SET, APX 2.5-3 MINUTES.
  5. 5.      PLACE EGG YOLKS, LEMON JUICE, AND WATER IN A STAINLESS STEEL BOWL AND PLACE OVER A POT OF SIMMERING WATER. WHISK THE MIXTURE UNTIL IT BECOMES PALE YELLOW AND SLIGHTLY THICK. REMOVE THE BOWL FROM THE SIMMERING WATER AND WHILE WHISKING QUICKLY; GRADUALLY ADD THE BUTTER LITTLE BY LITTLE. ADD IN THE ROASTED RED PEPPER PUREE AND SEASON WITH SALT/PEPPER.
  6. 6.      ADD THE CHEDDAR CHEESE TO THE HASH AND PLACE THE HASH IN THE CENTER OF THE PLATE. THEN PLACE 2 OF THE POACHED EGGS ON THE HASH AND TOP WITH THE HOLLANDAISE SAUCE.

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