Thanksgiving Leftovers Hash with Fried Eggs

23 Nov

If you cooked a holiday meal yesterday, it is safe to assume you have leftovers that may include turkey (or chicken or ham), herbs, gravy and chicken stock. We had some herb-roasted turkey breast, fresh herbs and gravy leftover. Here is the recipe of what I did with our leftovers today. I love a good breakfast hash that’s topped with fried eggs. There is something divine about runny yolks on slightly charred and crispy potatoes and onions. Granted this is not a diet recipe, but it’s still Thanksgiving weekend – so go ahead and indulge a little more.

Thanksgiving Leftovers Hash with Fried Eggs Recipe
Serves: 2
Time: 25-30 minutes (start to finish)

Ingredients:
3 tablespoons of vegetable or canola oil
1 small red onion, chopped
1 jalapeno, seeded and diced
2 small Yukon gold potatoes, peeled and cubed into small pieces (See note)
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme
¼ – ½ teaspoon crushed red pepper
Salt and pepper to taste
¾ cup leftover cooked turkey, ham or chicken, cubed (See note)
2 tablespoons of leftover, gravy or chicken broth (See note)
1 tablespoon grated parmesan or asiago cheese
2 large eggs
1 tablespoon of parsley for garnish

Notes:

  • Cut the potatoes into really small cubes. This will reduce the cooking time significantly.
  • Use whatever leftover cooked meat you have – turkey (white or dark meat), chicken (white or dark meat) or cooked ham.
  • If you have gravy or chicken stock leftover, it’s great to use it to warm up the leftover meat without drying out the juices. If you do not have any left, just use some water.
  • The bottoms of the potatoes (touching the skillet) will get dark brown, while you are cooking the eggs. Do not worry – the slightly charred taste is amazing!

Method:
1) In a 10 inch non-stick skillet, heat the oil on medium heat. Add the chopped onion and jalapeno to the oil and cook till the onion is soft.
2) Now add the potatoes and stir them to coat them well with the oil. Add the chopped rosemary and thyme, crushed red pepper, and salt and pepper to taste. Mix everything together. Keep cooking, stirring occasionally till the potatoes are fork tender. If the potatoes start to stick to the bottom, add a little more oil and stir them more frequently.
3) While the potatoes are cooking in a small saucepan heat the broth, gravy or water and add the turkey to it. Cook for 3-4 minutes until the turkey/chicken/ham is warm and slightly moist.
4) Once the potatoes are cooked, add the turkey/chicken/ham to the potatoes and toss everything together. Add the cheese and stir for 30 seconds.
5) Now make a nice even bed of everything in the skillet and break the eggs (one by one) on the hash. Cover and cook for 3 minutes. Now uncover and complete cooking the eggs till the whites are fully formed and the yolks are still slightly runny (or to the doneness that you prefer). Season the eggs with salt and pepper once they are cooked.
6) Garnish with parsley and serve with a salad or leftover dinner rolls for a complete meal.

3 Responses to “Thanksgiving Leftovers Hash with Fried Eggs”

  1. Profiteroles & Ponytails November 27, 2012 at 7:03 pm #

    I’m bookmarking this for the holidays as I know that the ponytails would LOVE it. I think this could make a great weeknight meal as well!

    • Neha November 27, 2012 at 7:41 pm #

      I hope they do! 🙂 Do let me know what they think of it!

  2. Allison December 4, 2012 at 3:05 pm #

    Yum, that looks wonderful. I could eat that for breakfast, lunch, or dinner! 🙂

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