I love getting foodie mail. But usually that foodie mail is either a cookbook or a shelf-stable/packaged product. Which is great, but when you are a dietitian teaching people the wonders of real, whole foods, sometimes it can feel a bit weird showcases packaged/processed products. So when I saw that Food Bloggers of Canada had partnered with The Little Potato Company for a food blogger promotion, I signed up right away. Work with real, fresh food? This is where I shine!
The Little Potato Company started in 1996, just outside of Edmonton, Alberta, by Dutch immigrants longing for the little creamer potatoes from back home. What started as a small family run operation has grown to a company growing 6 exclusive varieties, shipping both in Canada and the US. Check out their website to learn more about their story.
I had no idea what I was going to receive, but I was pleasantly surprised to find a box full of potatoes, and coupons to try others from their line. I received 2 bags each of the Fingerlings and Blushing Belle potatoes. Looked like potatoes were going to be on the menu at a least a few times in those next few days for sure!
Now I know some people look down on potatoes nutritionally, because too often they are consumed as either potato chips or French fries, but they actually have a lot going for them. Look past just their carbohydrate content, and you’ll find that they are also a great source of potassium and Vitamin C, and also have some fibre and iron. They also happen to have fewer calories than say, pasta or rice. And what I love about these little creamer potatoes is that you don’t need to peel them at all (which, I hardly ever do with even russet potatoes, because I’m lazy), which means you really are getting all that nutrition, as some of it comes either from the peel, or just under the surface. Woo!
I knew I wanted to try the potatoes both as a plain side and as a component in a dish. One night I steamed up a package of the Blushing Belle red creamers, and served them alongside steamed cabbage and a beef mushroom “gravy” (which you may have seen on Instagram or Facebook). They were great – cooked quickly and had a nice smooth texture. The package size is perfect too – enough for the two of us to have dinner and have leftovers the next day for our lunches.
It took me a little while to decide what I was going to do with the Fingerlings. I felt I needed a recipe that showcased their unique shape, because otherwise you could really just use any potato. I wanted it to be something easy to make, with a great balance of flavours and textures. And I wanted to use easy to find ingredients – while I love experimenting with unusual/exotic foods, it can be frustrating when you can’t find what you are looking for, and I feel that you can do so much with ordinary ingredients to make them extraordinary! One day inspiration hit me – probably while running at the gym – and a recipe took shape in less than 5 minutes.
I decided I was going to do a hash. Not just any hash though. Something that included seasonal ingredients. Something that didn’t use bacon. And it needed to be topped with a poached egg – mostly so I could learn how to poach and egg! I went into the butcher thinking I was going to buy duck, but left with a smoked turkey leg, and that was definitely the right choice!
Other than the fact that you need to do a bit of chopping, and dirty a few pans, this is such an easy dish to put together. And those extra dishes are totally worth it – the smoked turkey leg is a great bacon substitute, giving you some similar flavours without as much salt or fat. The potatoes are the perfect texture after a quick steam and pan fry – they are a bit crispy on the outside, but still have that creamy texture inside you would expect. The Brussels sprouts add a great pop of colour, while the apples balance it out with a touch of sweetness. And when you break open that soft poached egg, the runny yolk creates the most delightful sauce throughout your hash. You could omit the aioli if you wanted, but I think it gives it nice touch of acidity to really round out the dish.
Overall I really enjoyed The Little Potato Company creamer potatoes – not only do they come in the perfect size bag for a meal for the family, they taste great, and come from a fairly local Canadian community (it’s only about 8 hours from Prince George to Edmonton). I had seen them at the grocery store, but had yet to try them, so this was a great opportunity. Thanks Food Bloggers of Canada and The Little Potato Company!
Smoked Turkey & Brussels Sprout Fingerling Hash with Poached Eggs and Honey Mustard Aioli – featuring The Little Potato Company Fingerling Creamers
This hearty hash combines flavours reminiscent of turkey dinner to make a elegantly rustic dish perfect for brunch or an easy weeknight dinner. It has the perfect balance of flavours and textures – smoky, salty, sweet, and sour; crispy, chewy, soft, and creamy all at the same time. It really is the full meal deal!
Smoked Turkey & Brussels Sprout Fingerling Hash
- 1 pkg (1.5 lbs) Little Potato Company Fingerlings, halved
- 1 tsp butter
- 500 g smoked turkey leg, skin removed and shredded
- 1/2 medium onion, diced
- 1 lb Brussels sprouts, trimmed and halved
- 2 small gala apples, cored and cubed
- 1/8 tsp dried sage
- 1/8 tsp dried thyme
- salt and pepper to taste
- 1/4 cup parsley, finely chopped
Honey Mustard Aioli
- 1/4 cup mayonnaise
- 2 tbsp grainy mustard
- 1 – 2 tsp honey
- 1 tbsp lemon juice
- salt and pepper to taste
- 2 tbsp white vinegar
- 4 eggs
To make the hash:
- Bring a large pot of water to a boil, with steamer basket on top. Steam fingerling potatoes until just tender, but not soft – approximately 6-8 minutes. Remove from heat.
- In a large skillet over medium-high heat, melt butter, and add smoked turkey and onions. Sauté until onions are soft, but not yet browning – approximately 2-3 minutes.
- Add potatoes, Brussels sprouts, apples, sage, and thyme, and sauté until potatoes and sprouts are cooked and starting to get crispy edges – approximately 5-7 minutes.
- Season with salt and pepper, and stir in parsley.
To make the aioli:
- In a small bowl, mix all ingredients until combined. Set aside until ready to serve.
To poach the eggs:
- Choose a pot large enough to hold 4 eggs all at once. Fill with at least 2 inches of water, add vinegar, and bring to a boil. Once boiling, reduce heat to a gentle simmer.
- Crack an egg into a small bowl, then gently slide from bowl into the water. Repeat with remaining eggs. Poach until the whites are opaque but yolks are still soft, 3-4 minutes.
- Using a slotted spoon, transfer eggs to a small bowl and gently blot dry with a paper towel.
- Divide the hash between 4 plates, and top each with one poached egg. Drizzle with honey mustard aioli, and garnish with more parsley.
Note: if you don’t like poached eggs, top with a fried egg instead.
Disclaimer – These products were provided to me free of charge through Food Bloggers of Canada blogger promotions to sample and review. As always, all opinions are my own.