Turkey Hash with Buttery Biscuits and Eggs

Turkey Hash with Buttery Biscuits and Eggs
56 servings


Ingredients Weights Measures
Turkey Hash
turkey breasts, roasted, finely chopped - -
potatoes, grated - -
Monterey Jack cheese, shredded - -
carrots, grated - -
parsnips, grated - -
leeks, finely diced, sauteed - -
red onions, finely diced, sauteed - -
OSCAR MAYER Bacon, cooked, chopped - -
Citrus-Herb Butter - -
whole eggs - -
Maltaise Sauce
egg yolks - -
HEINZ Apple Cider Vinegar - -
clarified butter - -
blood orange juice - -
fresh lemon juice - -
orange zest - -
salt - -
ground red pepper (cayenne) - -
Finishing Touches
oil - -
Biscuits with Buttery Crackers - -
OSCAR MAYER Bacon, cooked - -
whole eggs, poached - -


TURKEY Hash: Combine turkey, potatoes, cheese, carrots, parsnips, leeks, onions, bacon, Citrus-Herb Butter and eggs. Shape into 56 (3-inch) patties (or into 14 [3-inch] patties for trial recipe), using a #12 scoop to measure out mixture for each patty.

MALTAISE Sauce: Beat egg yolks and vinegar in stainless steel bowl with whisk until blended. Place bowl over pan of simmering water; cook until egg yolks ribbon and mixture triples in volume, beating constantly with whisk. Gradually whisk in clarified butter. Stir in orange and lemon juices, orange zest, salt and ground red pepper. Keep sauce warm over hot water.

FOR each serving: Heat 1 tsp. of the oil in small skillet on medium-high heat. Add 1 Turkey Hash patty; cook 1 min. on each side or until golden brown on both sides. Transfer to sheet pan. Bake in 350ºF-convection oven 6 to 8 min. or until patty is heated through (160ºF).

PLACE 1 warm Biscuit with Buttery Crackers on serving plate. Add Turkey Hash patty, leaning it against the biscuit. Place 1 poached egg between biscuit and hash. Add 2 bacon slices, leaning them against the stack. Drizzle 1 Tbsp. of the Maltaise Sauce over the egg. Drizzle plate with 1 Tbsp. of the remaining sauce.

Kraft Kitchens Tips

Make Ahead
Turkey Hash mixture and Citrus-Herb Butter can be prepared ahead of time. Refrigerate up to 24 hours before using as directed.
Substitute regular orange juice for the blood orange juice in the Maltaise Sauce.
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