Ingredients:
1                      slice                  Brioche
2 ea                 scoop             Whole Butter
1                      ea                    Turkey Hash
2 oz                 spoonful          Sweet Potatoes, roasted, fried*
2 oz                 spoonful         Red potatoes, baked, sliced 1/4”,
fried*
1                      Tbsp               Basil, julienned
1/4                 tsp                 Salt and Pepper Mix
1 ea                 scoop               Whole Butter
2                      ea                     Eggs, whole
as                    needed            Salt and Pepper Mix
1                      drizzle              Sriracha Mayo
1                      Tbsp                 Green Onions, cut on the bias

 Method:
Toast brioche.
Heat butter in a sauté pan.
Add Turkey Hash, sauté to caramelize turkey and zucchini.
Add potatoes and basil, sauté.
Season with salt and pepper, toss to combine.
In an 8” non stick sauté pan, melt butter.
Add eggs, season with salt and pepper, cook over easy.
Place hash at 10:00 on a medium oval plate.
Cut toast in half on the bias and place at 12:00.
Place eggs at 4:00, leaning on the hash and toast.
Drizzle Sriracha mayo over eggs.
Garnish with green onions.

To make Turkey Hash:
2 ea 2 oz spoonful Zucchini, 1/2” dice
2 ea 2 oz spoonful Turkey, 1/2” dice
2 oz spoonful Red Peppers, roasted, julienned
1 Tbsp Caramelized Onions