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Breakfast Hash with Thanksgiving Leftovers
Stroller Envy

Breakfast Hash with Thanksgiving Leftovers

A printable version of breakfast hash with thanksgiving leftovers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked leftover turkey, diced
  • 2 cups cold leftover mashed potatoes
  • 2 cups cooked leftover vegetables, chopped
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 4 eggs
  • 1 tablespoon chopped parsley, optional

Method
 

  1. Dice 2 cups of leftover cooked turkey into bite-sized pieces.
  2. Scoop cold mashed potatoes into small mounds rather than trying to dice them.
  3. Dice any other leftover vegetables you have: green beans, Brussels sprouts, carrots, etc. (about 1-2 cups total).
  4. Heat 2 tablespoons of butter or oil in a large cast-iron skillet over medium-high heat.
  5. Add the mashed potato chunks in a single layer and let them sit undisturbed for 4-5 minutes to develop a crispy crust.
  6. Turn the potato mounds in sections; add turkey and vegetables.
  7. Cook, stirring occasionally, until all leftovers reach 165°F, about 5-8 minutes.
  8. Season with salt, pepper, ½ teaspoon of dried thyme, and ½ teaspoon of garlic powder.
  9. Make 4 wells in the hash and crack an egg into each well.
  10. Cover over medium-low heat and cook until egg whites and yolks are firm, about 5-8 minutes.
  11. Garnish with optional parsley and serve.

Notes

Equipment: large skillet, instant-read thermometer.
Serving size: one 4th of the recipe.
Use leftovers refrigerated promptly and held no more than 3-4 days. Freezing within that period is needed if saving them for a later week.