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!
