Tuesday, July 26, 2011

Yukon Potato & Egg White Turkey Hash

Pecorino Potatoes
1 Casserole Dish
1 TBSP Extra Virgin Olive Oil
6 Yukon Gold Potatoes Washed & Sliced Into 1-2 Inch Strips. I Use A Vidalia Chop Wizzard
1/4 TSP Sea Salt
1 TBSP Crushed Rosemary
Imported Pecorino Romano Cheese For Topping Potatoes
Serving Plate

First Cook the Potatoes, Then Make The Egg Whites, See Below
Assemble All Items In Order In Casserole Dish
Bake 375 Degrees For 45 Minutes to an Hour or Until Potatoes Are Fork Tender

Remove And Grate Fresh Pecorino Cheese Over Your Potatoes

Poach Egg Whites in Microwave Using 2 Egg Poaching Cups or More

Cooked Egg Whites

Empty Egg Whites Onto Plate of Pecorino Potatoes & Top With Some Garlic Granules

Tear Up 3 Slices of Nitrate/Nitrite & MSG Free Smoked Turkey Breast And Place Onto Egg whites & Potatoes.
This way you do not have greasy fried hash.

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