Mindful Sodexo 
A hash of sweet and white potatoes and smoked turkey topped with an egg white patty, avocado hollandaise and blistered shishito peppers
Nutrition Facts:
Calories: 310, Carbs: 37g, Protein: 20g, Fat: 11g, Sat. Fat: 2g, Cholesterol: 25mg, Sodium: 640mg, Fiber: 5g
Prep Time: 10 to 12 minutes Cook time: 25 to 30 minutes Yield: 4 servings; 1 bowl per serving Difficulty level: Intermediate
Smoked Turkey Hash Breakfast Bowl
Ingredients
Prepare
Smoked Turkey Hash Breakfast Bowl:
- 1 large russet potato (about 11 ounces), peeled and diced into 1/2-inch pieces
- 1 large sweet potato (about 11 ounces), peeled and diced into 1/2-inch pieces
- 4 teaspoons canola oil, divided
- 8 whole shishito peppers
- 1/3 cup chopped yellow onion
- 1/3 cup chopped red bell pepper
- 1 teaspoon smoked paprika
- 1/8 teaspoon Kosher salt
- 8-ounce smoked turkey breast, chopped
- 8 teaspoons chopped fresh cilantro
- 4 Egg White Cups
- 1/2 cup Avocado Hollandaise
- 1. Place the potatoes and sweet potatoes in a steamer or boiling water. Blanch them for 5 minutes or until slightly tender. Shock the potatoes in an ice bath. Drain and pat dry.
- 2. Heat 2 teaspoons of oil in a skillet on high heat. Add the shishito peppers and cook them for 5 to 10 minutes or until charred. Remove the peppers from skillet and keep them warm.
- 3. Heat 2 teaspoons of oil in the skillet over medium heat. Add onion and red peppers. Saute for 5 minutes or until tender and brown.
- 4. Add the blanched potatoes, smoked paprika and salt. Stir to combine. Cook for 10 minutes until the potatoes begin to crisp.
- 5. Add the turkey and cilantro. Cook until the turkey reaches a minimum internal temperature of 160 degrees Fahrenheit.
- 6. Divide the potato and turkey hash evenly among four bowls, about 1 cup per bowl.
- 7. Top each bowl with one egg cup and evenly drizzle with 2 tablespoons avocado hollandaise sauce.
- 8. Place 2 blistered shishito peppers to the side of egg. Enjoy immediately!
Egg White Cups:
- 1 cup egg whites
- 1/2 teaspoon ground black pepper
- 1. Preheat the oven to 350 degrees Fahrenheit. Spray a mini muffin pan with cooking spray.
- 2. Place 1/4 cup egg whites into each mini muffin mold and evenly sprinkle them with pepper.
- 3. Cook the egg cups for 5 minutes at 350 degrees Fahrenheit or until eggs are set and cooked through to 155 degrees Fahrenheit
- 4. Remove them from the oven and allow them to cool slightly. Carefully remove each egg cup using a rubber spatula. Keep them warm until ready to enjoy.
Avocado Hollandaise Sauce:
- 1 tablespoon margarine
- 4 1/2 teaspoons hollandaise sauce mix, gluten-free preferred
- 1/4 cup water, divided
- 1 teaspoon lime juice
- 1/4 avocado, seeded and pureed
- 1/4 teaspoon chipotle powder
- 1. Heat the margarine in a small pot over low heat until melted.
- 2. Add the hollandaise powder and mix with a whisk until well-blended.
- 3. Add 3 tablespoons of water and bring to a boil. Reduce the heat and simmer for one minute.
- 4. Add lime juice, avocado, chipotle powder and 1 tablespoon of water. Combine over medium heat. Bring to a simmer and whisk until smooth
Chef Tips:
- You can find smoked turkey in the deli section of the grocery store.
- If you have a can of chipotles in adobo, you can use 1/2 teaspoon of the liquid from the can in the avocado hollandaise instead of chipotle powder!
