Turkey Hash With Lemon Chili Mayonnaise

Ingredients

For the mayonnaise:

• 1 egg yolk (see note)
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh lemon juice
• ¾ cup vegetable oil
• 1 tablespoon grated lemon zest
• 1 teaspoon pure ground chili powder
• Salt and freshly ground pepper to taste

For the hash:

• ¾ cup slab bacon, cut into 1/4-inch pieces
• 1 cup yellow onion, peeled and cut into 1/4-inch cubes
• 1 ½ tablespoons minced garlic
• 2 cups julienned baking potatoes, in 1 1/2-inch-long strips
• 1 ½ tablespoons finely chopped fresh thyme
• 2 tablespoons finely chopped fresh sage
• 1 teaspoon ground cumin
• 4 cups diced cooked turkey
• 1 teaspoon salt, or more to taste
• Freshly ground pepper to taste
• 2 tablespoons fresh lemon juice
• ¼ cup coarsely chopped Italian parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    780 calories; 56 grams fat; 7 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 10 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 46 grams protein; 201 milligrams cholesterol; 907 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. To make the mayonnaise, place the egg yolk, mustard and lemon juice in a blender and process to combine. With the motor running, add the oil by drops until the mixture begins to emulsify. Continue by adding the oil slowly in a thin, steady stream, until the mayonnaise is thick. Place in a bowl and stir in the lemon zest, chili powder, salt and pepper. Cover and refrigerate at least 1 hour.
2. To make the hash, preheat broiler. Heat a large nonstick skillet over medium heat until hot. Add the bacon and onion, and saute until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Add the potatoes and saute until tender, about 10 minutes. Stir in the thyme, sage, cumin and turkey and cook until the turkey is just heated through. Remove from heat and stir in salt, pepper, lemon juice and parsley.
3. Place the hash in a baking dish and place under the broiler until nicely browned, about 2 minutes. Serve with a dollop of the mayonnaise.

• Those who are concerned about the possible risk of contracting salmonella from eating raw eggs should substitute store-bought mayonnaise, which poses no hazard.

45 minutes