- Place potatoes in a medium saucepan and add water to cover. Bring to boil over high heat; cook until potatoes are cooked through. Reserve 2 tbsp + 2 tsp of the potato water.
- Drain potatoes, return to saucepan and cover with a lid to steam dry. Once the potatoes are dry, Remove from heat. Process potatoes through ricer or food mill or mash well with a potato masher until smooth. Measure 1/2 cup firmly packed cup of potatoes. Stir in butter until melted.
- Combine flour, sugar, yeast, salt and turmeric in a bowl of a stand mixer. Add warm potato mixture to flour mixture and mix with hands until combined (some large lumps are OK). Add 1 egg and reserved potato water; mix with the dough hook on low speed, until dough is soft and slightly sticky, 5 minutes. minutes. The dough will be sticky. Remove from bowl onto a floured surface and gently knead until smooth.
- Shape dough into a ball and place it in a lightly greased bowl. Cover tightly with plastic wrap and allow to rise at room temperature until almost doubled in volume, 30 to 40 minutes.
- Turn out dough onto the counter, dusting with flour only if the dough is too sticky to handle. Evenly divide the dough into 2 pieces. Cover with plastic wrap for about 15 minutes to rest. (this will make 2 extra-large buns. Divide into 4 for smaller buns)
- Working with1 piece of dough at a time and keeping remaining pieces covered, form dough pieces into smooth, taut rounds. Cover rounds with cling film and allow to rest, 15 minutes.
- Line 2 baking sheets with parchment paper. On a lightly floured surface, firmly press each dough into a 3½-inch disk of even thickness, expelling large pockets of air. Arrange on prepared baking sheets. Cover loosely with plastic wrap and let rise at room temperature until almost doubled in size, 30 minutes. While rolls rise, adjust oven racks to middle and upper-middle positions and preheat oven to 220ºC.
- Brush rolls with egg wash. Bake rolls until deep golden brown, 15 to 18 minutes, rotating and switching baking sheets halfway through. Transfer sheets to wire racks to cool for 5 minutes. Best served sliced in half and toasted for a burger.
- Rinse the julienned potato in water until it runs clear. Then spread on a towel and squeeze dry.
- Season the potato with salt and pepper and then drain.
- Add the butter and oil to a pan over medium heat. Add the potato and let cook with a lid on until golden brown on one side and potatoes are steaming through. Carefully flip onto a plate and then return the other side back to the pan to sear.
- Add chicken mince and all ingredients to a bowl and mix to combine. Let sit in the fridge for at least 30 minutes, or overnight if you have time.
- Form the sausage mix into a large patty that fits the bun about 5-6 inches wide.
- Heat oil in a pan over medium-high heat. Pan sear the chicken patty until golden brown, about 2 minutes each side.
- Heat butter in a non-stick pan over medium-low heat.
- In a bowl, whisk together eggs, salt, pepper and cream until smooth. Pour into the pan and stir gently every so often until it’s scrambled. Fold through the chives.
- Bring together and top with the sliced cheddar cheese. Cover with a lid to let it melt.
- Slice one bun in half. Spread with butter and toast on a hot pan until golden brown.
- Place the bottom bun on a plate, layer with the hashbrown, sausage pattie, turkey rashers and the egg with cheese. Place the top layer on.
- Serve with baked beans on the side.