- 2 tablespoons olive oil
- 1/2 cup diced onions
- 1/4 cup diced celery
- 1/4 cup diced green bell pepper
- 1 teaspoon minced garlic
- 1 pound sweet potatoes, diced into 1/2-inch cubes
- 1 pound thick-cut smoked turkey breast, diced into 1/2-inch cubes
- 2 teaspoons chopped fresh thyme leaves
- 2 cups chicken stock
- 1/2 cup dried cranberries
- Salt and freshly ground black pepper
- 1 recipe Poached Eggs, recipe follows
- 1 recipe Maltese Sauce, recipe follows
- 1 tablespoon chopped chives
Heat the olive oil in a large skillet over medium-high heat. Add the onions, celery and peppers and saute for 3 minutes. Add the garlic and saute for 30 seconds. Add the sweet potatoes and cook until lightly caramelized, about 5 minutes. Add the diced turkey and thyme and stir to combine.
Pour the chicken stock and cranberries into the pan and bring to a boil, reduce the heat to low and simmer until the potatoes are soft and most of the liquid has evaporated, about 10 minutes. Adjust the seasonings with salt and pepper, to taste.
To serve the dish, divide the hash among 4 entree plates, and place an egg over the hash. Season the eggs with salt and pepper, and spoon the Maltese sauce over the eggs. Garnish with the chopped chives. Serve immediately.
1 tablespoon white vinegar
4 large eggs
Kosher salt and freshly ground black pepper
In a wide-mouthed saucepan, bring 4 cups of water to a gentle boil with the vinegar. Crack an egg into a cup, and gently slide it into the water. Slide each of the other 3 eggs into the water in the same manner. When the water comes back to a boil, reduce the heat to low and simmer until the eggs are set, about 2 to 2 1/2 minutes. Gently remove the eggs with a slotted spoon and drain on a paper-lined plate.
Yield: 4 servings
1/3 cup blood orange juice
1 teaspoon blood orange zest
1 tablespoon minced shallots
1/2 teaspoon black peppercorns
1 egg yolk
2 teaspoons warm water
1 cup clarified butter
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Pinch cayenne pepper
In a small saucepan, combine the orange juice, orange zest, shallots and peppercorns and place over medium-high heat. Bring the saucepan to a boil and reduce by 2/3, about 3 minutes. Remove from the heat and strain into a heatproof bowl. Add the egg yolk and water and whisk to incorporate.
Set the bowl over a pan of simmering water and continue to whisk until the egg starts to thicken, about 2 to 3 minutes. Remove the bowl from the heat, and slowly drizzle a little of the clarified butter into the oil. Whisk constantly to incorporate. Return the bowl to the heat, whisk again, and when the egg starts to thicken again, continue to add more of the butter to the egg. Remove from the heat periodically to cool the bowl, and return it once it cools slightly. Continue in this on-the-heat, off-the-heat fashion until all of the clarified butter is incorporated. Remove the bowl from the saucepan, and season with the salt and peppers.
Yield: about 1 1/2 cups