Turkey Hash with Sweet Potato Crepes


Turkey(leftover) diced 1/2C
Bacon diced 2strips
Potato(your choice)washed, diced and par cooked 1ea large
Olive oil 2T
Sage(fresh) minced 2 leaves
Salt and pepper to taste

Flour all purpose 1/2-3/4C
Egg whole 1ea
Salt pinch
Sugar 2T
Butter melted 1/4C
Heavy cream up to 1C(more if necessary) see recipe

Sweet potato
Sweet potato peeled, boiled and mashed 1ea lg
Butter melted 1/4C
Brown sugar 1/4C
Mascarpone or cream cheese 1/4C
Egg whole 1ea beaten
Salt pinch

Cranberry syrup
Cranberries(fresh) 1/2 bag or 2C
Honey 1/4 C
Sugar 1/4C
Water 1/4 C


For hash: Render bacon in oil over medium heat in a skillet until browned, add potato and continue to cook for an additional minute, Add turkey, sage and salt and pepper to taste. Set aside and keep hot for service.

For crepes: Mix all ingredients together except heavy cream. Slowly add heavy cream (up to 1C and more to achieve a thin soup like consistency). Using a non stick omelet pan (7"), heat pan over medium heat until hot 1-2 minute. Pour a 2 oz ladle of crepe mixture in pan and swirl mixture around pan until whole inside diameter of pan is covered.
Cook crepe until browned , then flip and brown the other side. This should take 30 seconds to 1 minute on each side. Mix all ingredients for sweet potatoes together in a mixer on medium speed for 1 minute or by hand with a potato masher for 2-3 minutes.
Fill each crepe with sweet potato mixture and roll crepes up to resemble a burrito. Place crepes in oven and cook on 350 F until the internal temperature reaches 165 F.

To make cranberry syrup: Cook honey, sugar, water and cranberries together in a sauce pot over medium heat until mixture is thickened (bring to a boil and reduce cranberry mixture by 1/2).

To serve place hash on a plate, top with 1 or 2 crepes and drizzle with cranberry syrup. Enjoy and God bless!