For the Sweet Potato Hash

2 slice   Smoked Bacon

1 med   Sweet Potato, diced

½ med  Onion, chopped

1 clove  Garlic, crushed

1 small  Granny Smith Apple, diced

2 oz.     Apple Jack Brandy

2 oz.     Dry White Wine

Chopped Turkey (leftovers)

1 Tb.    Butter

1 sprig  Fresh Thyme leaves

2            Chopped Scallions

To taste Salt & Pepper

 

Render the smoked bacon in a sauté pan over medium heat. Add the sweet potato and cook for about 4-5 minutes. Add the chopped onion and crushed garlic. Continue to cook until the onion becomes translucent, about 2-3 minutes. Add the apple, then the brandy and flame the brandy. Mix in the white wine and continue to cook until tender. Add the turkey leftovers and the butter and reduce the heat. Add the fresh thyme and the finely chopped scallions. Season with salt and pepper. Keep warm until ready to serve.

 

For the Hollandaise Sauce

2 sticks Butter

4-6ea    Whole Black Peppercorns, crushed

2 fl oz   White Wine Vinegar

3    Egg Yolks

8 ea      Soft Poached Eggs

 

Place the butter into a metal container and allow it to melt. When it’s completely melted the fat will float to the surface. Skim off all of this butter fat and retain. Discard all of the ‘milk’. In a small sauce pot, add the crushed peppercorns and the vinegar. Place over medium to high heat and allow to reduce almost completely. Remove from the heat and add back into 1 fluid oz of cold water. Add the egg yolks into the water and whisk the mix vigorously over low heat until it thickens and holds the mark of the whisk. Slowly drizzle in the melted butter fat. Reserve and serve over the poached eggs and hash.

 To Serve

Place the Sweet Potato Hash on a warm plate. Position the poached eggs on top of the hash and coat with the Hollandaise sauce. You can serve this with sliced leftover turkey breast or turkey bacon.