Leftover Turkey Hash with Roasted Veggies and a Fried Egg by Chef Eric Greenspan
Can’t eat another leftover turkey sandwich? We get it! Turn extra Thanksgiving turkey, potatoes, and roasted veggies into a delicious breakfast or brunch with this leftover turkey hash. Toss in whichever simply-seasoned cooked potatoes and veggies you have on hand. If you don’t have any extra cooked veggies, sauté any greens or quick-cooking veggies like onions, carrots, and celery you may have in the fridge. A sprinkling of fresh herbs would be a nice touch, too.
Oven-roasted vegetables (with 1 tsp olive oil)
1 cup(s), such as onion, carrot, and Brussels sprouts
Cooked sweet potato(es)
½ cup(s), diced
Cooked skinless light turkey meat
2 splash(es), or to taste
- Coat a large nonstick skillet with cooking spray; set over medium heat. Add vegetables and turkey; heat through, stirring a few times, about 1-2 minutes. Move vegetables to one side of pan; crack an egg into other side of pan. Cover and cook until white is set and yolk is to your liking, 4-5 minutes.
- Serve egg over vegetables; season to taste with salt, pepper and/or hot sauce.