Roast Turkey, Brussel Sprout and Sweet Potato Hash with Mixed Herb-Bacon Oil
Roast Turkey, Brussel Sprout and Sweet Potato Hash with Mixed Herb-Bacon Oil is a main course that serves 6. One serving contains 634 calories, 20g of protein, and 44g of fat. For $2.0 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of yellow onion, bacon drippings, turkey meat, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodnetwork. Plenty of people made this recipe, and 274 would say it hit the spot. It is a good option if you're following a gluten free diet. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is awesome. Similar recipes are Bacon And Brussel Sprout Hash, sweet potato, brussels sprout, and bacon hash, and Brussels Sprout Hash with Sweet Potato and Bacon.
Servings: 6
Preparation duration: 45 minutes
Ingredients:
8 ounces bacon, finely diced
Reserved drippings from herb-bacon oil
2 cups cooked Brussels sprouts, coarsely chopped
1 tablespoon canola oil
2 tablespoons distilled vinegar.jpg)
4 to 6 eggs
1/2 cup extra virgin olive oil
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground pepper
1/4 cup finely chopped fresh mixed herbs such as sage, parsley, thyme and/or cilantro (whatever is left from Thanksgiving dinner)
3 large cooked sweet potatoes, peeled and diced (the same size as your turkey)
1 1/2 cups leftover white and dark meat turkey, diced (the same size as your potatoes)
2 tablespoons unsalted butter
1 cup chopped onion (white or yellow or red--whatever you have left from dinner)
Equipment:
bowl
frying pan
paper towels
spatula
ramekin
slotted spoon
Cooking instruction summary:
Watch how to make this recipe. For the herb-bacon oil: Combine the olive oil and herbs in a bowl. Heat the canola oil in a large cast iron skillet over medium high heat, add the bacon and cook until crisp, about 8 minutes. Transfer the bacon to a plate lined with paper towels to drain. Reserve the bacon pan drippings. Add the bacon to the herb oil, season with salt and pepper, and set aside. For the hash: Heat the bacon drippings in the cast-iron skillet over medium heat. Add the onion and cook until soft, 4 to 5 minutes. Stir in the garlic and cook about 30 seconds. Meanwhile, toss the sweet potatoes, Brussels sprouts and turkey in a large bowl and season with salt and pepper. Increase the heat to medium-high.Add the potato mixture, stir once to incorporate the onion and garlic, and then press firmly with a spatula against the bottom of the pan. Cook, pressing occasionally, until the bottom is browned and crispy, about 4 minutes, reducing the heat if the mixture starts to get too dark. (If the mixture seems dry, add some butter around the edges.) Once the bottom is browned and crispy, flip the hash in chunks and press again to brown some of the top side. For the poached eggs: While the hash is cooking, bring about 4 inches of water to a simmer in a deep skillet. Add the vinegar. Break each egg into a separate ramekin. Slip the eggs into the water and cook until the whites are set and the yolks still runny, about 4 minutes. Right before the eggs are done, divide the hash among 4 or 6 plates. Remove each egg with a slotted spoon, blot it dry on a clean side towel, and put it on top of the hash. Drizzle each serving with some bacon-herb oil and serve.
Step by step:
1. Watch how to make this recipe.
For the herb-bacon oil
1. Combine the olive oil and herbs in a bowl.
2. Heat the canola oil in a large cast iron skillet over medium high heat, add the bacon and cook until crisp, about 8 minutes.
3. Transfer the bacon to a plate lined with paper towels to drain. Reserve the bacon pan drippings.
4. Add the bacon to the herb oil, season with salt and pepper, and set aside.
For the hash
1. Heat the bacon drippings in the cast-iron skillet over medium heat.
2. Add the onion and cook until soft, 4 to 5 minutes. Stir in the garlic and cook about 30 seconds.
3. Meanwhile, toss the sweet potatoes, Brussels sprouts and turkey in a large bowl and season with salt and pepper. Increase the heat to medium-high.
4. Add the potato mixture, stir once to incorporate the onion and garlic, and then press firmly with a spatula against the bottom of the pan. Cook, pressing occasionally, until the bottom is browned and crispy, about 4 minutes, reducing the heat if the mixture starts to get too dark. (If the mixture seems dry, add some butter around the edges.)
5. Once the bottom is browned and crispy, flip the hash in chunks and press again to brown some of the top side.
6. For the poached eggs: While the hash is cooking, bring about 4 inches of water to a simmer in a deep skillet.
7. Add the vinegar. Break each egg into a separate ramekin. Slip the eggs into the water and cook until the whites are set and the yolks still runny, about 4 minutes.
8. Right before the eggs are done, divide the hash among 4 or 6 plates.
9. Remove each egg with a slotted spoon, blot it dry on a clean side towel, and put it on top of the hash.
10. Drizzle each serving with some bacon-herb oil and serve.
Nutrition Information:
covered percent of daily need
