Leftover turkey hash with roasted veggies and a fried egg by Chef Eric Greenspan
1
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)
Cooked sweet potato
½ cup(s)
Cooked beets
½ cup(s), sliced
Cooked skinless light turkey meat
3 oz
Egg
1 large egg(s)
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Hot sauce
2 splash(es)
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.