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Thursday, December 8, 2016
A Healthier Breakfast Hash!
The goal of today's recipe was to make a different kind of breakfast hash that still tastes nice. Hash is usually made with potatoes and corned beef or roast beef. Switching to turkey dramatically reduces the amount of fat, especially when compared to canned breakfast hash products. Not only is turkey a healthier choice, it tastes nice for breakfast too.
Potatoes are highly nutritious and they provide plenty of long lasting energy. Brown Rice also provides long lasting energy and it has a higher fiber content than potatoes. Brown Rice has a rustic, unprocessed rice flavor that is appealing for breakfast.
Olive oil is used in this recipe, instead of butter. Many Mediterranean breakfast recipes are cooked with olive oil, so this is really nothing new. When considering that both potatoes and rice will soak up plenty of cooking fat that is used to grill the hash, olive oil obviously is a healthier choice.
Dijon Grunion Crème tastes nice with Turkey Brown Rice Hash and eggs. Readers that seek a healthier breakfast hash entrée should just skip making the rich sauce. Those who just seek a gourmet breakfast hash entrée, will surely enjoy the simple Dijon Mustard and green onion cream sauce!
Brown Rice Preparation:
This recipe yields about 1 1/2 cups.
Leftover brown rice is perfect for this recipe. If some is available, then skip the rice cooking steps and add about 1 1/2 cups per portion.
Step 1: Place 1 1/4 cups of water in a sauce pot.
Place the pot over medium high heat.
Bring the liquid to a boil.
Step 2: Add 1/2 cup of brown rice.
Return the liquid to a gentle boil.
Step 3: Reduce the temperature to low heat.
Place a lid on the pot.
Gently simmer and steam, till the brown rice is fully cooked.
Step 4: Remove the pot from the heat.
Let the brown rice cool to room temperature.
*The yield will be about 1 1/2 cups.
Turkey Brown Rice Hash:
This recipe yields 1 hearty portion. (About 1 3/4 cups)
A non-stick pan works best for this recipe.
Step 1: Heat a wide sauté pan over medium heat.
Add 1 1/2 tablespoons of olive oil.
Add 4 ounces of ground turkey.
Sauté the ground turkey till a few light brown highlights appear. Break up any clumps as it cooks.
Step 2: Reduce the temperature to medium low heat.
Add 1 finely chopped green onion.
Add the prepared cooked brown rice. (About 1 1/2 cups.)
Add 1/2 cup of water.
Add 1 teaspoon of white wine vinegar.
Add 2 pinches of sea salt and black pepper.
Gently simmer and reduce till the liquid evaporates. Stir occasionally.
Step 3: *After the liquid evaporates, the hash will start to sizzle in the pan with the olive oil. If there is not enough olive oil to grill the hash, then add about 1 or 2 more teaspoons.
Sizzle and grill the hash mixture, just like cooking a traditional hash. Allow the turkey rice hash to gain some brown highlights.
Step 4: Keep the turkey brown rice hash warm over very low heat. Add a splash of water if the rice starts to look dry.
Dijon Grunion Crème:
This recipe yields about 1/3 cup.
This is a simple reduction sauce.
Step 1: Heat a small sauce pot over medium heat.
Add 3/4 cup of cream.
Add 1 tablespoon of Dijon Mustard.
Add 1 tablespoon of coarse chopped green onion.
Add sea salt and white pepper to taste.
Step 2: Bring the liquid to a gentle boil.
Stir occasionally with a whisk.
Step 3: Reduce the temperature to low heat.
Gently simmer and reduce till the sauce is a medium thin consistency that can coat a spoon.
Step 4: Keep the sauce warm over very low heat.
Turkey Brown Rice Hash and Dijon Grunion Crème with Sunny Side Up Egg:
This recipe yields 1 hearty entrée.
Step 1: Heat a non-stick sauté pan over medium/medium low heat.
Add 1/2 teaspoon of olive oil.
Cook 1 large egg sunny side up or any style that is preferred.
Remove the pan from the heat.
Step 2: Mound a generous portion of the Turkey Brown Rice Hash across the middle of a plate.
Place the sunny side up egg on the hash.
Pour a generous portion of the Dijon Grunion Crème on the plate beside the hash.
This is a nice tasting healthy breakfast hash!