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This recipe from James Beard Award-winning chef and restaurateur Michael Schlow spices up leftover turkey, brussels sprouts, roasted potatoes, mashed potatoes and creamed onions. It’s perfect for post-Thanksgiving brunch!
Pro tip: The green chile sauce can be made ahead and refrigerated for several days.
- ¼ cup canola oil
- ½ onion, coarsely chopped
- 1 poblano, coarsely chopped
- ½ jalapeno, seeds removed
- 1 clove garlic
- 5 tomatillos, halved
- 1 cup cilantro leaves, plus more for garnish (optional)
- Pinch salt
- Parsley leaves, for garnish (optional)
- ¼ cup olive oil
- 2 tablespoons butter
- 2 leftover creamed onions, rinsed and finely chopped
- 2 to 3 leftover brussels sprouts, finely chopped
- 1 to 1 ½ cups leftover turkey, finely chopped
- 2 cups leftover roasted potatoes, finely chopped
- ½ cup leftover mashed potatoes
- ¼ jalapeno, finely chopped
- Salt and pepper
- 4 extra-large organic eggs, cracked into 4 small separate vessel
- ¼ cup white vinegar
- Sea salt, for garnish
- Cracked black pepper, for garnish
For the green chile sauce, place a heavy-bottom or cast-iron pan over high heat. Once the pan is very hot, add the oil. Add the onion and cook, without stirring, until slightly charred, 2 to 3 minutes. Add the poblano and jalapeno and cook for 1 to 2 minutes, then stir in the garlic and tomatillos and cook for 1 minute more. Stir in the cilantro and salt, and remove the pan from the heat. Transfer to a blender and puree.
For the turkey hash, preheat oven to 325˚F. In a bowl, combine onions, brussels sprouts, turkey, roasted potatoes, mashed potatoes and jalapeno, and season with salt and pepper.
In 2 small ovenproof nonstick pans, place 2 tablespoons oil and 1 tablespoon butter in each of the pans and place over high heat until butter melts. Divide the turkey mixture evenly between the pans and press and shape into circles. Lower heat to medium-high, shaking the pan slightly to keep the patties from sticking. Cook until golden-brown underneath, 2 to 3 minutes, then flip and cook until crisp and golden-brown all over, 2 to 3 minutes more. Place pans in oven to keep warm. (The hash can also be made in an extra-large ovenproof nonstick skillet.
For the poached eggs, fill a small saucepan with water and place over high heat. Bring to a boil, then add the vinegar and lower the heat to medium. Swirl the water with a slotted spoon, then gently slide in 1 egg and cook until opaque and set, about 3 minutes. Using a slotted spoon, transfer the poached egg to a bowl of water and repeat with the remaining eggs in the saucepan.
To assemble the dish, remove the hash in pans from the oven and transfer the turkey hash to 2 plates. Using a slotted spoon, removed the poached eggs from the bowl of water and top each plate of hash with 2 eggs each. Season eggs with maldon salt and cracked black pepper. Spoon chile sauce on top and, if using, garnish with cilantro and parsley. Serve immediately.