Food & Drink

An Open-Face Turkey Hash Sandwich Recipe

Chef Jason Rose helps you manage the holidaze

open-face turkey hash sandwich!

Between the mad dash for gifts and holiday invites piling up, you hardly have time to sit down for a meal.

Chef Jason Rose of newly renovated farm-to-table sandwich spot Oakville Grocery in Napa Valley has just the thing: a saute-and-go recipe — a cross between eggs Benedict and a sloppy Joe — that’s easy to make with groceries you already have.

Open-Face Turkey, Brussels Sprouts, and Bacon Hash Sandwich
Makes two

1 med. yellow onion, diced small
3 strips bacon, roughly chopped (preferably lardons)
1 garlic clove, crushed and minced
2 c. turkey, shredded
1 c. Brussels sprouts, trimmed and roughly chopped
3 sprigs thyme, leaves removed and minced
2 farm eggs
2 English muffins, toasted as desired
2 tbsp. extra virgin olive oil
Kosher salt
Black pepper
1 c. gravy (those with time can use Rose’s roasted apple recipe)

1. Pour olive oil into a skillet and saute onion, bacon, and garlic over medium-high heat until tender and slightly caramelized.

2. Add turkey, Brussels sprouts, and thyme. Saute 4-5 minutes or until hot and crispy. Salt and pepper to taste.

3. Remove hash from pan using a nonstick rubber spatula.

4. In same pan, saute egg to your choosing (remember to salt the yolk). Slide egg out of pan and warm gravy in same pan.

5. Lay English muffins open on a plate, top with turkey hash, then fried egg, and pour gravy on top.

6. Enjoy, then be on your merry way.

Oakville Grocery, 7856 Saint Helena Highway, Oakville (707-944-8802 or oakvillegrocery.com).

Photo: Courtesy of Oakville Grocery

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7856 St Helena Hwy
Oakville, CA 94562