Here we are, Thanksgiving week! I’m working today but thankful to be off for the rest of the week. I’m so excited for family time, our annual turkey trot tradition on Thanksgiving morning, and ALL the yummy eats! And honestly, I really do cherish all the cooking that goes into making this holiday special. Especially because I often get to do it alongside my mom. Today’s recipe isn’t a day-of holiday dish. But it’s a must make for me every single year on the day after Thanksgiving. It’s one of those Thanksgiving leftover dishes that I’m AS excited about as the main holiday meal. This Thanksgiving leftovers breakfast hash is warm, hearty and oh so satisfying! It’s got your Thanksgiving turkey, the dressing or stuffing, optional veggies to stir in, a fried egg (or scrambled) and a drizzle of gravy to tie it all together. Seriously so good and it’s what I’ve had for breakfast the last few years and I’m not stopping anytime soon! In fact, I get so sad because we seem to go through our leftovers so quickly. It’s just my family and my parents for Thanksgiving and while my mom and I certainly cook up a storm, it seems like we blow through all that food so fast. I’m always wishing we had more to use for leftovers. I love making my 15-minute easy turkey noodle soup and creamy turkey artichoke casserole. I also sub leftover turkey for the ground turkey in my mother-in-law’s white turkey chili. Plus, then I want even more to use for new recipes to test for you all! (I’ve got a round-up of ideas and more than 15 leftover turkey recipes if you want to browse!) Not to mention, I could eat this big ole breakfast scramble for DAYS on end, but we’ve already torn through all the leftovers after day two. (So then I sometimes switch to this ham breakfast hash instead, ha!) And I know, I know, we eat so much on Thanksgiving day that a big breakfast might sound a little crazy. But hear me out. After an early Thanksgiving dinner and a low-key evening with family, I end up pretty hungry by the next morning. I mean, that’s a lot of hours without food. So come breakfast the next day, I’m already itching for this leftover turkey egg hash. And it always hits the spot! OK, let’s get cooking. Now, I’ve got some notes, tips and substitutions for you on how to make this breakfast hash. Just trying to be helpful. If you’d rather just skip to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section. You can also see my Google web story for this leftover Thanksgiving breakfast hash recipe.
Ingredient Notes:
Turkey: Make sure to chop your turkey into small pieces so you can get a bit in every bite. Dressing: You’ll need a half-cup of leftover dressing or stuffing. I think a bread-based one works best here (even a cornbread-based dressing) but if you made a rice-based stuffing, that’s fine too. You could probably even use leftover mashed potatoes if you want as the starch in this hash, instead of the dressing. Veggies: I like adding in leftover Brussels sprouts for a veggie in this hash. If you don’t want to do that, you could wilt in a handful of fresh spinach, use some leftover green beans or just skip the veggie component. Gravy: The gravy is really going to take this over the top and bring all the different parts together. Plus, it helps keep the hash from being dry. Definitely add in the gravy!
The last thing… I adore a fried egg and that’s how I usually make this leftover Thanksgiving breakfast. When you cut into the egg yolk and it oozes out all over the hash - and mixes with the gravy - well, you just can’t beat it! However, if you would rather have scrambled eggs in your hash, that absolutely works too. I’d use two eggs and whisk them in a small bowl. Then add them to the skillet after the rest of the ingredients are warmed through and cook until they are soft set and then mix in with the hash. And of course, some toppings can help bring this Thanksgiving leftovers breakfast hash all the way home, flavor-wise! Shredded cheese, green onion, parsley or cilantro, and hot sauce are all great here. You could even use some cranberry sauce for a sweet punch. (Or that fresh cranberry salsa that’s in the pictures.) I hope you give this recipe a try this holiday season when you are looking for ways to use up all those yummy leftovers. It’s definitely what I’ll be eating this Friday. ❤️ Enjoy and happy Thanksgiving! XO, Kathryn P.S. Wondering what to have for lunch? This leftover Thanksgiving turkey cranberry cream cheese sandwich is killer, as are these open faced turkey, mushroom spinach melts. Or make turkey quesadillas! Turkey: Make sure to chop your turkey into small pieces so you can get a bit in every bite. Dressing: You’ll need a half-cup of leftover dressing or stuffing. I think a bread-based one works best here (even a cornbread-based dressing) but if you made a rice-based stuffing, that’s fine too. You could probably even use leftover mashed potatoes if you want as the starch in this hash. Veggies: I like adding in leftover Brussels sprouts for a veggie in this hash. If you don’t want to do that, you could wilt in a handful of fresh spinach, use some leftover green beans or just skip the veggie component. Gravy: The gravy is really going to take this over the top and bring all the different parts together. Plus, it helps keep the hash from being dry. Definitely add in the gravy! Egg: I prefer a fried egg over my hash, but you could also scramble a couple of eggs into the hash instead.
