Makes:2 to 3 servings
Jay Foster, chef-owner of San Franciso’s farmerbrown, gave us this recipe to help us use up our leftover turkey. It’s easy and fast, and really hits the spot.
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
2 to 3 large eggs, for poaching
Shredded cheddar cheese (optional)
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 the heat and keep warm.
Poach the eggs in a pot of simmering, salted water in which a little vinegar has been added (vinegar makes the egg whites constrict quickly). Serve the poached eggs over the hash, topped with shredded cheddar cheese, if using.
Beverage pairing:Hanna Russian River Valley Chardonnay, California. With turkey and hash both being classic American foodstuffs, it’s wise to go with a classic American wine, like Chardonnay. But this one works beyond its tradition: It has the body to hold up against the cheese, eggs, and cream, as well as the acidity to balance them. Its clean citrus and tropical flavors will enhance the turkey, as well.