Turkey Medallion Hash

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Turkey Medallion Hash

*Poached eggs

4 ea. Fresh eggs (the fresher the better)
As needed Boiling water
As needed Salt
1 tbsp. White vinegar (per pint of water)

To Prepare:

  1. Fill a non-stick 12-inch skillet with water ½ inch from the top rim. Add 1 tbsp. white vinegar per pint of water.
  2. Lightly salt the water and bring to a boil.
  3. Lower to a simmer.
  4. Carefully break each egg into a separate monkey dish.
  5. Lower the monkey dish into the water and pour out the egg as gently as possible.
    The egg white will coagulate in the water and turn white (about 2–3 minutes) the yolk should still be runny.
  6. Remove the poached egg from the water with a slotted spoon.
  7. Keeping the poached egg in the slotted spoon, dip it into a separate pan of boiling water to rinse off the vinegar water.
  8. Repeat—Several eggs may be poached at the same time.


2 tbsp. Olive oil
1¼ cup Onions, ¼ in. diced
1 tsp. Minced garlic
¾ cup Red & green peppers, 1/4 in. diced
2 ea. Potatoes (cooked, peeled & diced, 2½ cups)
¼ cup Ketchup
¼ cup Turkey or chicken broth
To taste Salt & black pepper
12 oz. Turkey Medallions
4 tsp. Chopped chives
2 tbsp. Sliced green onions
5 ea. Poached eggs*
8 ea. Slices of bias-cut French bread


  1. Heat oil in a heavy-duty skillet over medium-high heat. Add the onions, peppers and garlic, Sauté until the onions turn light brown (4–5 minutes).
  2. Add the potatoes, salt and pepper and sauté until the potatoes start to brown (5–6 minutes).
  3. Add the turkey, ketchup and broth and fold into the mixture. Cook for 2–3 minutes, scraping the crust that will form on the bottom of the pan (do not burn—the crust adds flavor to the hash). Hold warm.
  4. Poach the eggs.
  5. Portion the hash onto 4 plates (preferably soup plates), then sprinkle with chives and green onions.
  6. Top with the poached egg (sprinkle the egg with chives).
  7. Serve with toasted French bread.
Serve with confidence.®


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