Turkey and Wild Mushroom Hash W/ Rosemary Pesto Hollandaise Recipe - National Turkey Federation

Ingredients

• 3 c red bliss potatoes, diced and blanched
• 1/4 c blended oil
• 1 Large onion, diced
• 1 Bunch green onions, diced
• 1 Each red bell pepper, seeded and diced
• 1 Each yellow bell pepper, seeded and diced
• 1 c portabella mushrooms, cleaned and diced
• 1 c shiitake mushrooms, cleaned and julienned
• 1 tbsp garlic, minced
• Kosher salt To Taste
• 2 tbsp ground white pepper
• 2 c ROASTED TURKEY BREAST, cubed
• 3 tbsp paprika
• 2 tbsp granulated garlic
• 2 tbsp dry thyme
• 1/3 c rosemary leaves
• 1-1/2 c spinach leaves, washed and dried
• 1/2 c pecan, pieces
• 3/4 c Romano cheese, grated
• 1/2 c olive oil
• 2 Whole egg yolks
• 1 tbsp lime juice
• 1 c butter, melted
• 1 tsp Worcestershire sauce
• Salt
• pepper
• 12 Each eggs, poached