Thanksgiving breakfast hash

By Bianca Osbourne


  • 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


  1. Heat oil in a 12-inch non-stick skillet over medium high heat. 
  2. Add brussels sprouts, onions, and stuffing. Stir once then cook without moving until charred, for about two minutes. 
  3. Flip, stir, and repeat until well charred all over, about ten minutes total, adding turkey half way through cooking. 
  4. Add hot sauce and season to taste with salt and pepper.
  5. Transfer mixture to 10-inch cast iron skillet.
  6. Make two to four wells on the surface and add an egg to each. 
  7. Broil the skillet in the oven for two to three minutes, or until the egg is done to your taste. 
  8. Serve with turkey gravy.

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