Poached Egg Turkey Hash

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Poached Egg Turkey Hash
Prep Time
5 min
Cook Time
15 min
3 servings
Recipe by: Chowhound.com

Have leftover Thanksgving Turkey? Use it in this delicious breakfast hash!


  • 3 tablespoons unsalted butter
  • 1/2 cup finely chopped yellow onion
  • 1/3 cup small dice celery with leaves
  • 1/2 teaspoon fresh thyme leaves, minced
  • 1 bay leaf
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1 tablespoon all-purpose flour
  • 1 cup half-and-half
  • 1/4 cup whole milk
  • 1 1/2 cups medium dice cooked turkey (about 6 ounces)
  • 3/4 cups walnuts, toasted and coarsely chopped
  • 1 tablespoon brandy
  • 3 Eggland's Best Eggs (large), poached
  • Shredded cheddar cheese (optional)


Serving Size
1 serving
49 g
  Saturated Fat
17 g
289 mg
521 mg
13 g
Dietary Fiber
2 g
33 g

Melt the butter in a large frying pan over medium heat.

Add the onion, celery, thyme, bay leaf, measured salt, and measured pepper. Cook, stirring occasionally, until the onions are softened (about 5 minutes).

Add the flour and cook, stirring constantly, until the flour taste is cooked out, about 1 minute.

Add the half-and-half and milk, stir to combine, and simmer until it thickens slightly (about 5 minutes).

Add the turkey, walnuts, and brandy, stir to combine, and bring back to a simmer.

Continue to simmer until the alcohol flavor cooks out, about 2 to 3 minutes more.

Remove and discard the bay leaf. Taste and season with salt and pepper as needed.

Remove from  heat and keep warm.

Poach the eggs in a pot of simmering, salted water in which a little vinegar has been added.

Serve the poached eggs over the hash, top with shredded cheddar cheese and enjoy!

Filed Under: Breakfast and Brunch

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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