Turkey Hash w/ Green Chile Eggs Benedict

Our First Recipe! Isn’t it cute?

Hi I’m Claire. My husband, Thomas, is a genius in the kitchen… as far as I’m concerned. He grew up on his mom’s Thai cooking, paired with his dad’s midwestern fare. Some of the recipes he comes up with are fusion foods, and some are just amazing, savory delights.

Thanksgiving is for us, of course, a favorite holiday. I love the food (obvi) and getting together with friends and family. The best meals at my house, however, are the morning after Thanksgiving breakfasts that Thomas comes up with using the turkey day leftovers.

Now, if you ask Thomas how he made something, the directions usually go something like this…

“Yeah, you just take some <ingredient>, add some <ingredient> and then, you know… you cook it.”

I used to think he was jealously guarding his culinary secrets but, apparently, that descriptive style was also mom’s way of explaining her complex and nuanced dishes. I guess it runs in the family. I was surprised, and you can imagine very delighted, when he approached me with the idea to create original recipes to share with the neighborhood. I offered to put the website together and he is the maker of the nom noms.

Thomas likes this recipe because it’s “pretty easy to do” with your mountain of leftover Turkey and it’s not the “same ol’ same ol.”

“To me,” he says,

“with the flavors of the peppers, it tastes like fall harvest and it’s the multi-culti taste of Colorado. You can make a lot of substitutions in this recipe and it will still be wonderful. I have played around with different peppers, you can do it with carrots or sweet potatoes, it’s something that’s pretty easy to cobble together with the stuff that you have in your pantry following a big meal like that.”

I would like to add that this meal pairs beautifully with cranberry sauce too!

Turkey Hash w/ Green Chile Eggs Benedict
Recipe type: Breakfast
Cuisine: Colorado Flavor
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
An easy, Colorado-style, spicy-to-taste post-thanksgiving breakfast that repurposes your Turkey Day leftovers.
  • 2 lbs Yukon Gold Potatoes
  • 6 Tbsp unsalted butter
  • 1 medium white onion, finely chopped
  • 2 anaheim peppers, finely chopped
  • 3-4 roasted green chiles, finely chopped
  • 2 cloves garlic, minced
  • 1 cup shredded cooked turkey
  • Pinch of thyme
  • Pinch of minced rosemary

  • Hollandaise Sauce Ingredients:
  • 3 egg yolks
  • 3 Tbsp lemon juice
  • 8 oz butter, softened
  • ¼ cup minced roasted green chile
  • Pinch cayenne
  • Salt and Pepper to taste
  • 4 eggs
  1. Cover potatoes with cold water, simmering until just tender, do not overcook. Drain. Cool slightly. Peel and grate coarsely.
  2. Melt butter in non-stick skillet over med-high heat. Cook onion, garlic, peppers, and chiles, stiffing occasionally until golden brown, 8-10 minutes.
  3. Add turkey, potatoes, salt, and pepper to taste, thyme and rosemary, turning occasionally, until browned in spots.
  4. Poach 4 eggs- see recipe here
  5. Hollandaise: In a heat-safe bowl fitted into a sauce pan with barely simmering water, whisk yolk and lemon juice. Whisk in butter in 2Tbsp increments, until thick. Be careful not to overcook. Mix in chiles, cayenne, and salt to taste.
  6. Plate hash with poached eggs on top, drizzle Hollandaise and enjoy immediately.


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Turkey Hash with Green Chile Eggs Benedict
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