Thanksgiving turkey hash with a fried egg

Thanksgiving Turkey Hash Serves 4

6 ounces cooked turkey, cut into small cubes
3 ounces roasted fingerling potatoes, cut into small cubes
3 ounces roasted cauliflower, small pieces
3 ounces roasted cipollini onions, cut into small pieces
3 ounces green onions, chopped
6 ounces turkey gravy
4 each eggs, cooked sunny side up
2 ounces clarified butter or olive oil
2 ounces Parmigiano-Reggiano cheese
1 ounce extra-virgin olive oil
Fresh black pepper

Cut the leftover Thanksgiving turkey, potato, cauliflower and onions into uniform ½ inch cubes. Combine in mixing bowl. Add warm turkey gravy and mix evenly. Refrigerate the ingredients overnight. Form and shape the hash into 4-5 ounce individual portions. Pre-heat a non stick sauté pan or griddle cook top to med heat (350 degrees). Add the butter or oil and cook the hash for two minutes. Turn the hash over and repeat for the other side.

In a separate non-stick pan cook the eggs individually with butter or olive oil. Place the cooked hash on a plate. Place the cooked egg on top. Grate fresh cheese over the top and drizzle extra-virgin olive oil to finish. Serve hot.

Creamy Cauliflower Soup

Leftover Turkey with bones
Cauliflower Bunch
½ Cup Celery
½ Cup Onions
1 Tbsp. Garlic
White wine
½ Cup Cream Cream
½ Cup Crispy Shallots
1 Tbsp. Celery Leaves

About Executive Chef Paul Arenstam:
Paul's formal training began at the Culinary Institute of America in Hyde Park New York. In 1989 he obtained an internship with two-star Michelin Chef, Michel Rostang at Fennel in Santa Monica California. After graduation, Arenstam worked at L.A.'s top spot, Patina, under Chef Joachim Splichal and was subsequently promoted to Sous Chef at Splichal's Pinot Bistro in Studio City. In 1994, Paul relocated to San Francisco to eventually become Chef de Cuisine at Rubicon, where he met famed New York Restaurateur Drew Nieporent and Master Sommelier Larry Stone whom he credits as mentors. Critical praise followed Paul with the opening of his beloved oyster bar/brasserie Belon in 2000 and continued with his tenure as Executive Chef at Grand Café in 2002.

An ardent proponent of organic and sustainable ingredients, Arenstam has been featured in Gourmet, Food & Wine, Bon Appetit, New York Times and the Wall Street Journal. Besides his passion for all things epicurious, Paul shares his devotion to the Boston Red Sox with his wife, Charlene Reis and their son Theo.

Paul has long held a philosophy of sustainability that is evident in his daily menu at Americano. At the invitation of Slow Food movement founder Carlo Petrini, Paul will serve as a delegate to Terra Madre, the international meeting of food communities that will be held in Torino, Italy this October. Arenstam is also the co-chair of an upcoming market-to-table event on October 5th put on by CUESA, the Center for Urban Education about Sustainable Agriculture, at the Ferry Plaza Farmers' Market.

Americano Restaurant & Bar
Hotel Vitale
8 Mission Street
San Francisco, CA 94105

Aside from Americano's Thanksgiving Day festivities, the restaurant is also offering a two-course dinner on Monday nights for just $20. A great way for people to get an affordable, great meal without breaking the bank during these tough economic times.

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