Matthieu Godard’s Thanksgiving Redux

November 23, 2012 | by —LIANA LOZADA | Homepage

Matthieu Godard's turkey breakfast hash with poached eggs

No matter how many Thanksgiving guests you host, there always seems to be an abundance of leftover turkey. Thankfully, db Bistro Moderne executive chef Matthieu Godard has come up with this tasty turkey breakfast hash and poached egg recipe to give your leftovers new life and keep the Thanksgiving spirit going strong. "The hash is a simple way to turn typical Thanksgiving leftovers into an impressive brunch worthy of guests," says Godard. "The flavor of the leftover gravy kicked up with bourbon and bacon, then mixed with the poached egg is absolutely divine. The potatoes absorb all of that savory flavor and you're left with a dish that might even top the Thanksgiving dinner itself."

Turkey Breakfast Hash with Poached Eggs

4 ounces bacon, diced
1 small onion, diced
1 stalk celery, diced
1/2 pound cooked turkey, roughly chopped (preferably dark meat)
1 cup roasted Brussels sprouts, quartered
1/2 cup roasted chestnuts, roughly chopped
1 tsp. cayenne pepper
2 tbsp. Wild Turkey bourbon
1 cup gravy, divided
1 tbsp. chopped sage
1 tbsp. chopped parsley
1/2 tsp. chopped rosemary
1/2 pound baked potatoes, diced
4 eggs
1 tbsp. white vinegar
2 tsp. chopped chive
Salt and pepper
1⁄4 bunch red watercress, picked and washed

For the Hash:
Preheat oven to 350°F. In a large skillet over medium heat, cook the bacon, stirring, until crispy. Reduce flame to medium-low, add onion and celery, and cook, stirring, for another eight minutes, or until golden brown and tender.

Add the turkey, Brussels sprouts, chestnuts, and cayenne pepper and toss to combine. Push ingredients to one side of pan, then remove from heat and add bourbon to bare side of pan. Return pan to the stove, tilting it to allow the bourbon to catch flame. Toss until the flames subside. Add a half-cup of gravy, chopped herbs, and season to taste.

Divide potatoes among four small ovenproof gratin dishes and spread evenly in bottom of each dish. Arrange the hash on top of each, packing it down. Transfer to oven and bake for 15 minutes. Meanwhile, poach the eggs.

For the Poached Eggs:
Fill one-third of a large saucepan with water and bring to a simmer. Add pinch of salt and white vinegar, which helps the whites to coagulate. Stir the water a little bit to create a vortex and crack an egg into the center. This helps the white stay centered around the yolk. Repeat for each egg. For a soft poach, cook 2 to 4 minutes.

To serve, gently place a poached egg on each turkey hash. Sprinkle with chives, salt and pepper, and drizzle remaining gravy around. If using, garnish the top with watercress salad.

db Bistro Moderne, Inside the JW Marriott Marquis, 255 Biscayne Blvd. Way, 305-421-8800

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