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Thanksgiving Hash

by Michele Pesula Kuegler | November 24th, 2011 | Breakfast Dishes, Recipes
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For most Americans, today you aren’t contemplating what to do with leftovers.  Rather you are busily preparing all of the ingredients for the fine meal that you will enjoy later today.  At my house, however, Thanksgiving has come and gone.  To simplify the logistics of assembling on the actual holiday, we celebrated last Saturday.

The beauty of celebrating Thanksgiving early was that we had a day where no one needed to rush to another house for the dessert course or were thinking about getting up early the next day for Black Friday shopping.  Instead it was a day to enjoy food, family, and friends.

With the earlier celebration comes an earlier round of “What to do with the leftovers!”  Of course, we had a decent amount of turkey sandwiches and wraps, and our older son used turkey as part of his egg white breakfast wrap. Another dish that we made that seemed to do well at both tasting good and using multiple leftovers was Thanksgiving Hash.

While you may not be ready to revisit the turkey tomorrow morning, be sure to give this recipe a try before all of the ingredients are gone.

 

Thanksgiving Hash


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Ingredients
  1. 1/4 cup canola oil
  2. 1 cup cooked stuffing
  3. 1/2 cup turkey meat, diced
Optional add-ins
  1. 2 Tb. cranberry sauce
  2. 2 Tb. puréed squash
Instructions
  1. Heat a large frying pan over medium-high heat. (A cast iron pan is ideal, but other pans will work.)
  2. Coat bottom of the pan with oil. In a medium bowl combine stuffing, meat, and any desired add-ins.
  3. Press stuffing mixture into frying pan, and allow to cook for 3-5 minutes.*
  4. Flip and cook for an additional 3-5 minutes.
  5. Serve hot with eggs, scrambled, fried, or poached.
Notes
  1. *Timing is tricky for this recipe.
  2. You do not want to flip too soon, or you will not get a crusty edge.
  3. However, if you wait too long, it will begin to burn. To avoid either scenario, gently lift the edge of the hash to check for doneness.
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