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Photo of Leftover turkey hash with roasted veggies and a fried egg by Chef Eric Greenspan by WW

Leftover turkey hash with roasted veggies and a fried egg by Chef Eric Greenspan

4
Points®
Total Time
12 min
Prep
5 min
Cook
7 min
Serves
1
Difficulty
Easy
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.

Ingredients

Cooking spray

4 spray(s)

Oven-roasted vegetables (butternut squash, sweet potato, red onion & peppers with olive oil)

1 cup(s), or other leftover veggies

Cooked sweet potato

½ cup(s), cubed

Cooked beets

½ cup(s), sliced, or vacuum-packed beets, cubed

Cooked skinless light turkey meat

3 oz, cubed

Egg

1 large egg(s)

Table salt

1 pinch(es)

Black pepper

1 pinch(es)

Hot sauce

2 splash(es), or to taste

Instructions

  1. 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.
  2. Serve egg over vegetables; season to taste with salt, pepper and/or hot sauce.
  3. Makes 1 serving.

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