The Day After Thanksgiving Breakfast Recipe - Smoked Chorizo, Roasted Turkey Hash…
What I like most about Thanksgiving is all of the leftovers the next day. For me turning the Thanksgiving leftovers into refreshing dishes show how creative a Chef, Mother, Grandmother or even Dad can be. Here is one of my family's favorite day after thanksgiving breakfast recipes “Smoked Chorizo, Roasted Turkey Hash, Poached Eggs and Coriander Hollandaise Sauce”.
Smoked Chorizo and Roasted Turkey Hash, Poached Eggs and Chipotle Hollandaise Sauce
• 1 teaspoon salt
• 4 to 8 large eggs
• 1 small onion, finely chopped
• 3 scallions, finely chopped
• 1 garlic clove, minced
• 2 tablespoons extra-virgin olive oil, divided
• 2 pound russet (baking) potatoes (about 3)
• 1 1/2 to 2 ounces Spanish chorizo (cured spiced pork sausage), casing removed and sausage finely chopped (1/2 cup)
• 1/4 cup chopped flat-leaf parsley
• 1/8 teaspoon paprika
• 1 tablespoon unsalted butter
Coriander Hollandaise Sauce:
• 2 egg yolks
• 2 tablespoons lemon juice
• 1 tablespoon water
• 1 cup clarified butter (see Chef's Trick)
• Salt and pepper to taste
• 1 teaspoon ground coriander seed
• 3 tablespoons minced fresh cilantro
For poached eggs:
Pour enough water into large roasting pan to reach depth of 2 inches; set near stove. Pour enough water into large nonstick skillet to reach depth of 1 1/2 inches; add 1 teaspoon salt and bring to simmer. Crack each egg into separate custard cup. Working with 4 eggs per batch, gently slide 1 egg at a time into simmering water in skillet. Cook just until egg whites are set, about 1 minute (yolks will be only partially cooked). Using slotted spoon, carefully transfer eggs to prepared roasting pan with water. Reserve skillet with water. DO AHEAD: Poached eggs can be made 1 hour ahead. Let stand at room temperature.
Cook onion, scallions, and garlic in 1 tablespoon oil in a 12-inch nonstick skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes.
Peel potatoes and coarsely grate. Squeeze any excess water from potatoes and mix with onion mixture, chorizo, shredded turkey, parsley, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until combined well.
Wipe out skillet and heat butter and remaining tablespoon oil over medium heat until butter is melted. Add potato mixture, spreading evenly in skillet and pressing gently to flatten. Cook over medium heat until crisp and golden, 8 to 10 minutes. Invert a large plate over skillet. Holding plate and skillet tightly together, invert hash browns onto plate. Slide back into skillet and press gently to flatten. Cook until golden and cooked through, 8 to 10 minutes more. Cut into wedges and serve.
Make the Coriander Hollandaise:
In the top of a double boiler, whisk the egg yolks with the lemon juice and water until the liquid forms pale ribbons; this takes about 5 minutes. Whisk in the clarified butter until the mixture thickens. Season with salt and pepper and ground coriander seed and fold in the cilantro leaves.