Turkey Hash with Paprika Cabbage and Poached Eggs Recipe
Ingredients
| 4 slices low-carb white bread, cubed | ||
| Olive oil | 4 Teaspoon, divided | |
| Salt | 1/2 Teaspoon, divided | |
| Pepper | 1/2 Teaspoon, divided | |
| Hungarian paprika | 1/4 Teaspoon | |
| Chopped green onion | 1 Medium, shredded | |
| Turkey breast | 1 pound | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Heavy cream | 1 Cup (16 tbs) | |
| Vinegar | 1 Teaspoon | |
| Eggs | 4 Large | |
| Parsley | 2 Tablespoon, chopped | |
Directions
1. Heat oven to 350°F. Put the bread cubes on a baking sheet, drizzle with 2 teaspoons of the olive oil, season with 1/4 teaspoon of the salt and 1/2 teaspoon of the pepper, and toss lightly. Bake until golden brown, about 7 minutes.
2. Meanwhile, heat remaining 2 teaspoons oil in a large nonstick skillet over medium-low heat. Add paprika and onion; cover and cook until onion is softened, about 3 minutes. Stir in cabbage, cover again, and continue cooking until vegetables are tender, about 7 minutes. Stir in turkey, Worcestershire sauce, cream, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook, uncovered, stirring often, until heated through, about 5 minutes.
3. Meanwhile, fill a saucepan with about 2 inches of water. Set over medium heat and bring almost to a boil. Add vinegar and reduce heat so water is barely simmering. Crack eggs onto a plate, then slide into water one at a time. Cook until whites are set and yolks are still soft, 4 to 5 minutes.
4. To serve, spoon hash onto plates and top with eggs. Surround with croutons and sprinkle with parsley.
2. Meanwhile, heat remaining 2 teaspoons oil in a large nonstick skillet over medium-low heat. Add paprika and onion; cover and cook until onion is softened, about 3 minutes. Stir in cabbage, cover again, and continue cooking until vegetables are tender, about 7 minutes. Stir in turkey, Worcestershire sauce, cream, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook, uncovered, stirring often, until heated through, about 5 minutes.
3. Meanwhile, fill a saucepan with about 2 inches of water. Set over medium heat and bring almost to a boil. Add vinegar and reduce heat so water is barely simmering. Crack eggs onto a plate, then slide into water one at a time. Cook until whites are set and yolks are still soft, 4 to 5 minutes.
4. To serve, spoon hash onto plates and top with eggs. Surround with croutons and sprinkle with parsley.
Chef
