Ingredients
Scale
Ingredients for Thanksgiving Leftovers Breakfast Hash:
- 2 cups cooked turkey, shredded or diced
- 2 cups cooked stuffing
- 1 cup cooked sweet potatoes, diced
- 1 cup cooked Brussels sprouts, halved
- 1/2 cup cranberry sauce
- 4 large eggs
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large skillet, heat vegetable oil over medium heat.
- Add the shredded or diced cooked turkey to the skillet, allowing it to crisp up slightly.
- Stir in the cooked stuffing, diced sweet potatoes, and halved Brussels sprouts. Cook, stirring occasionally, until the mixture is heated through and starts to get crispy at the edges.
- Make wells in the hash for the eggs and crack one egg into each well.
- Cover the skillet and cook until the eggs are cooked to your liking, with runny or firm yolks.
- Spoon the Thanksgiving Leftovers Breakfast Hash onto serving plates, ensuring each plate has a portion of the crispy hash and a cooked egg.
- Dollop cranberry sauce on top of each serving.
- Season with salt and pepper to taste.
- Optionally, garnish with fresh parsley.
- Serve the breakfast hash hot, enjoying the delightful blend of Thanksgiving flavors transformed into a delicious morning meal. Relish the creative use of leftovers for a tasty and satisfying breakfast!
