Leftover Turkey Hash with Roasted Veggies and a Fried Egg by Chef Eric Greenspan
3
Points® value
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
2 spray(s)
Oven-roasted vegetables (with 1 tsp olive oil)
1 cup(s), such as onion, carrot, and Brussels sprouts
Cooked sweet potato
½ cup(s)
Cooked beets
½ cup(s), diced
Cooked skinless light turkey meat
3 oz
Raw egg
1 large
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Hot sauce
2 splash(es), or to taste
