Everyone loves a post-Thanksgiving turkey sandwich—stuffing, cranberry relish, the works—but Foxy Falafel chef/owner Erica Strait’s turkey hash may become a new tradition, transforming holiday leftovers from ho hum to brunch yum, a spicy-sweet celebratory ending to a holiday weekend.
Turkey Hash with Poached Eggs
Makes 2 servings
1 Tbsp. butter
1 Tbsp. fresh sage, chopped
2 c. cooked sweet potatoes, diced
1 Tbsp. vinegar
2 tsp. salt
2 large eggs
1 c. shredded turkey
½ c. turkey gravy
1 Tbsp. harissa
1 Tbsp. pickled onions
1 scallion, sliced thinly, for garnish
Heat a large skillet over medium-high heat and add butter. Cook until butter foams and starts to brown. Add sage and sauté for 1 minute. Add sweet potatoes and sauté about 8 minutes until caramelized and evenly browned.
While potatoes cook, fill a large saucepan with 2 inches water and place over high heat. Add vinegar and salt. When water boils, reduce heat to low so small bubbles are barely breaking. Set out a small plate. Using a slotted spoon, give water a stir so swirling gently. Crack 1 egg into a small bowl, then use bowl to slip egg into water. Quickly crack second egg into same small bowl and slide into the water. Set timer for 3 minutes. Using spoon, gently stir water a few times to keep eggs gently moving. When timer goes off, use spoon to lift eggs out of water, one at a time, letting excess water drain off, and transfer to plate. Set aside.
Set out two serving plates. When potatoes are done, divide between plates. Return sauté pan to heat and add turkey. Saute 2-3 minutes, until browned at edges. Scatter turkey over potatoes. Return sauté pan to heat and add gravy, stirring 2 minutes, until hot. Spoon gravy over turkey and potatoes. Top each plate with a poached egg. Top with a spoonful each harissa, saffron aioli, and pickled onions. Finish with scallions and a few grinds black pepper. Serve immediately.
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