Turkey Hash With Lemon Chili Mayonnaise
Published November 23, 1993
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE MAYONNAISE
1 egg yolk (see note)
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
¾ cup vegetable oil
1 tablespoon grated lemon zest
1 teaspoon pure ground chili powder
Salt and freshly ground pepper to taste
FOR THE HASH
¾ cup slab bacon, cut into ¼-inch pieces
1 cup yellow onion, peeled and cut into ¼-inch cubes
1 ½ tablespoons minced garlic
2 cups julienned baking potatoes, in 1 ½-inch-long strips
1 ½ tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh sage
1 teaspoon ground cumin
4 cups diced cooked turkey
1 teaspoon salt, or more to taste
Freshly ground pepper to taste
2 tablespoons fresh lemon juice
¼ cup coarsely chopped Italian parsley
Nutritional analysis per serving (4 servings)
25 grams carbs; 192 milligrams cholesterol; 797 calories; 36 grams monosaturated fat; 10 grams polyunsaturated fat; 8 grams saturated fat; 57 grams fat; 5 grams fiber; 825 milligrams sodium; 48 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the mayonnaise, place the egg yolk, mustard and lemon juice in a blender and process to combine. With the motor running, add the oil by drops until the mixture begins to emulsify. Continue by adding the oil slowly in a thin, steady stream, until the mayonnaise is thick. Place in a bowl and stir in the lemon zest, chili powder, salt and pepper. Cover and refrigerate at least 1 hour.
- Step 2
To make the hash, preheat broiler. Heat a large nonstick skillet over medium heat until hot. Add the bacon and onion, and saute until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Add the potatoes and saute until tender, about 10 minutes. Stir in the thyme, sage, cumin and turkey and cook until the turkey is just heated through. Remove from heat and stir in salt, pepper, lemon juice and parsley.
- Step 3
Place the hash in a baking dish and place under the broiler until nicely browned, about 2 minutes. Serve with a dollop of the mayonnaise.
Those who are concerned about the possible risk of contracting salmonella from eating raw eggs should substitute store-bought mayonnaise, which poses no hazard.
Private Notes
Comments
Pretty good. I added sliced Brussel sprouts. Had trouble getting the potatoes done, had to add some water for a bit and boil that out and then they were done. I didn't add cumin as not my favorite but think I'll add some chili crisp to leftovers as I just used plain Mayo.
I don’t usually do public notes, but for this, I feel obligated. We’ve used this for at least three years of Thanksgiving leftovers, and it’s gold every time. We’ve subbed half sweet potatoes, swapped some Greek yogurt for part of the mayonnaise, added leftover roasted veggies - it’s always amazing. Just make extra of the mayonnaise mixture, however you choose to do it! You will want more.