Need something different to do with your Thanksgiving leftovers? Make Turkey and Stuffing Hash for breakfast. Crispy potatoes and stuffing mixed with chopped turkey can be topped with leftover gravy, a fried egg, or both!
Thanksgiving has come and gone for another year. It felt rather hollow, with not being able to talk to my dad but thinking about him all day long. I’d meant to do a lot of prep work Tuesday and Wednesday nights, but slacked off instead.
That meant I was busy in the kitchen pretty much all day on Thursday. Which was fine – The bambino sat at my desk watching the MST3K Turkey Day Marathon, and I listened in while I was cooking or whenever I had some downtime. That’s one of the things I miss about my dad – he’d let us watch that all day (he had cable, my mom didn’t) if we were at his place for Thanksgiving. During commercials or if a movie that we didn’t care about was shown, he’d flip to whatever football games he was following that day.
Side note: When did Joel Hodgson get so buff? Hubba hubba!
(Shut up, I’ve had a crush on him since I was about 14)
But this year’s dinner was a success. Last year, we made brisket and cornbread, just to give ourselves a break, but we went back to traditional foods this year. Turkey, green beans, mashed potatoes, gravy, sausage and cornbread stuffing, sweet potato biscuits, and per Jay’s request, canned cranberry sauce. We also had two pies – Pumpkin, and Chocolate Bourbon Pecan Pie (which is rich enough to make your teeth hurt).
It was all pretty good, if I do say so myself. I’m not a huge fan of turkey, but I don’t mind playing around with the leftovers. In fact, I’d almost rather do that than eat the regular Thanksgiving meal. But Jay and the bambino like their turkey dinner, and since the bambino actually requested it this year, I decided to oblige. I just roasted a turkey breast – There are only the three of us, and it yielded plenty of leftover meat.
And for a weekend breakfast, I decided to make something a little different than my Turkey and Stuffing Cakes (ignore the photos – they desperately need to be updated!). Don’t get me wrong – They are quite tasty. But I wanted something a little more breakfast-y, rather than something better-suited for lunch or dinner. I went a little overboard with the stuffing anyway, so perhaps I’ll get around to updating the pictures on that old post soon!
- 2 medium potatoes, diced
- 2 Tbsp. unsalted butter
- 2 C leftover stuffing
- 2-3 Tbsp. chicken broth
- 1 C chopped/shredded turkey
- 2-3 large eggs (optional)
- 4 Tbsp. leftover gravy (optional)
Melt the butter over medium-low heat in a large skillet. Add the potatoes, cover, and cook 8-10 minutes. Uncover, stir, and cook 8-10 minutes more, until crispy.
Meanwhile, add the broth to the stuffing, stirring to moisten. Add the stuffing to the skillet, and toss with the potatoes to combine. Press down slightly, making a pancake, and cook 5 minutes, or until crisped. Flip, press down, and crisp again.
Add the turkey, tossing to combine, and cook for 3-5 minutes, or until the turkey is heated through.
Top with reheated gravy and fried eggs, if desired.