CHEF CHRIS RAINS / THE CHEF & I CATERING
1 lb Leftover
Turkey (pulled into strips)
3 Yukon Gold Potatoes (diced small)
1 sweet potato (diced small)
1 medium yellow onion (julienne strips)
1/4 cup or 1 bunch cilantro (chopped)
1/4 c Havarti cheese (shredded)
1/4 c canola oil
1/4 c olive oil
salt and pepper to taste
1/2 T smoked paprika
1 T granulated garlic
1 qt. water
1/2 c white vinegar
4 eggs
- Prepare
all ingredients.
- Add
in canola oil and heat over medium high heat.
Add in sweet and Yukon potatoes.
Season with salt, pepper, garlic and paprika.
- Sauté
over medium high heat tossing every few minutes until crispy golden brown
(approximately 20 minutes) Turn potatoes to warm until ready to eat
- Sauté
onions and olive oil over medium heat until caramelized gold brown. Approximately 25 minutes. Reserve to add into turkey mixture.
- In
another pan sauté the olive oil, turkey, caramelized onions, salt, pepper and
cilantro for 5 minutes over medium high heat until hot. Turn heat to warm until ready to eat.
- In
a small pot add water, vinegar and bring to a boil.
- When
boiling add in eggs one by one and poach for 3 minutes. Remove with slotted spoon and drain excess
water.
- Add
Havarti cheese to potatoes and toss to melt.
- Plate
with potato hash on bottom, them turkey mixture and top with a poached egg. Season egg with salt and cracked pepper.
10.
Bon
Apetit
