Thanksgiving breakfast hash
Ingredients
- 2 tablespoons vegetable oil
- 3 cups leftover Brussels sprouts, roughly chopped
- 1 cup mashed potato
- 1 small onion, finely sliced (about 3/4 cup)
- 2 cups leftover stuffing, cut into 1/4-inch dice
- 1/2 pound roasted turkey meat, cut into 1/4-inch dice
- 1 teaspoon hot sauce
- Kosher salt and freshly ground black pepper
- 2 to 4 eggs
- Turkey gravy
Directions
- Heat oil in a 12-inch non-stick skillet over medium high heat.
- Add brussels sprouts, onions, and stuffing. Stir once then cook without moving until charred, for about two minutes.
- Flip, stir, and repeat until well charred all over, about ten minutes total, adding turkey half way through cooking.
- Add hot sauce and season to taste with salt and pepper.
- Transfer mixture to 10-inch cast iron skillet.
- Make two to four wells on the surface and add an egg to each.
- Broil the skillet in the oven for two to three minutes, or until the egg is done to your taste.
- Serve with turkey gravy.
