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Hash Brown Kentucky Hot Brown

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Print Recipe
Cuisine: American
Prep Method: Pan Fried


Breakfast/BrunchMain Dish

Prep Time

30 Mins

Cook Time

45 Mins


Serves 6



Slow Roasted Turkey Breast

  • 2-1/4 pounds (~1 kg) Turkey Breast, raw, skin on
  • 2 teaspoons (10ml) Vegetable Oil
  • 1 teaspoon (2g) Kosher Salt
  • ½ teaspoon (1g) Freshly Ground Black Pepper

Mornay Sauce

  • 2 tablespoons (28g) Unsalted Butter
  • 2 tablespoons (15g) All Purpose Flour
  • 12 fluid ounces (360ml) Whole Milk
  • 2 each Whole Cloves
  • ¼ each (20g) Small Yellow Onion
  • 1 each Bay Leaf
  • 3 ounces (90g) Gruyere Cheese, grated
  • 2 ounces (60g) Parmesan Cheese, grated
  • 1/8th teaspoon (~.5g) Nutmeg, grated

Crispy Tater Drums

  • 2 pounds (907g) Frozen Tater Drums/Barrels


  • 6 slices (90g) Applewood Smoked Bacon, cooked
  • 1-1/2 cups (300g) Assorted Cherry Tomatoes
  • 1 tablespoon (6g) Fresh Chives, chopped
  • 1 tablespoon (6g) Fresh Parsley, chopped


Slow Roasted Turkey Breast Preparation

  1. Preheat an oven to 425 F, Rub the skin of the turkey breast with the oil and season with salt and pepper.
  2. Roast the turkey for about 35-45 minutes or until the internal temperature reaches 165 F, allow to rest for 10 minutes before slicing, keep warm.

Mornay Sauce Preparation

  1. In a heavy bottomed pot over medium heat, melt the butter. When the butter is melted, whisk in the flour. Slowly add the milk and whisk until smooth.  Take the cloves and stab them into the piece of onion, add this to the pot along with the bay leaf.  Continue whisking over the heat until the sauce is slightly thickened.  Remove from the heat and stir in the cheese along with the nutmeg.  Hold warm until ready to use.

Crispy Tater Drum Preparation

  1. Fry the tater drums at 375 F (190 C) until golden and crispy (about 5-6 minutes). Drain well and season with salt.

To Plate

  1. In an oven safe dish arrange a bed of the crispy tater drums, spoon some of the mornay sauce over the tater drums followed by a few slices of the roasted turkey. Drizzle a little more sauce on top of the turkey and place under a broiler until the sauce begins to brown slightly (about 30 seconds). Remove from the broiler and top with a slice of bacon, the fresh cherry tomatoes, and garnish with chopped parsley and chives. Serve piping hot.


This dish can be made by subbing any potato product for the tater drums. Mashed Potatoes made from fresh or dehydrated potatoes for example are great. Even fresh slices of russet potatoes that have been simply roasted are also a fabulous base.


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