Turkey Hash with Poached Eggs Recipe

Name: Turkey Hash with Poached Eggs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Melt the butter in a large frying pan over medium heat.
2
Add the onion, celery, thyme, bay leaf, measured salt, and measured pepper.
3
Cook, stirring occasionally, until the onions are softened, about 5 minutes.
4
Add the flour and cook, stirring constantly, until the flour taste is cooked out, about 1 minute.
5
Add the half-and-half and milk, stir to combine, and simmer until it thickens slightly, about 5 minutes.
6
Add the turkey, walnuts, and brandy, stir to combine, and bring back to a simmer.
7
Continue to simmer until the alcohol flavor cooks out, about 2 to 3 minutes more.
8
Remove and discard the bay leaf.
9
Taste and season with salt and pepper as needed.
10
Remove from the heat and keep warm.
11
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).
12
Serve the poached eggs over the hash, topped with shredded cheddar cheese, if using.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Turkey Hash with Poached Eggs Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!