Leftover turkey hash with roasted veggies and a fried egg by Chef Eric Greenspan
Oven-roasted vegetables (butternut squash, sweet potato, red onion & peppers with 1 tsp olive oil)
1 cup(s), such as onion, carrot, and Brussels sprouts
Cooked sweet potato(es)
½ cup(s), or vacuum-packed beets, 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.
- Makes 1 serving.