Thought I’d kick off Thanksgiving week with a meal that features leftover turkey, perfect for brunch or dinner the day after the big feast! Hash is so versatile, making it a great vehicle for using up leftovers or random ingredients you have lying around. You can use any leftover roasted potato you have, roasted chicken in place of the turkey, as well as any green you have in place of the cabbage. Easy and delicious!
The following serves 2 (compliments of This Girl’s Gotta Eat):
- 1 medium-large sweet potato, peeled, diced and roasted (or any leftover roasted potato)
- Olive oil
- Fresh sage, chopped
- Kosher salt
- Granulated garlic
- Half a small-medium onion, chopped
- 2 garlic cloves, minced
- Pinch red pepper flakes
- 1 apple, diced
- 1 cup shredded Napa cabbage
- Roasted turkey, shredded or diced
- 2 eggs, fried, poached or however you like it
- Black pepper
Preheat oven to 400. Toss diced sweet potatoes with a little olive oil, two leaves of fresh minced sage, salt and granulated garlic to taste. Spread in a single layer on a baking sheet lined with a silpat and roast for about 20 minutes until soft and browned, turning once half-way through. Remove from oven and set aside.
Meanwhile in a large skillet, heat some olive oil (a few turns of the pan) over medium. Add onion and cook until beginning to soften, 3-5 minutes. Add garlic, red pepper flakes and a few minced sage leaves and cook until fragrant, another minute. Add apple and cabbage and cook until apple begins to soften and cabbage wilts, 3-5 minutes, stirring occasionally. Season with salt to taste.
Add roasted sweet potatoes and turkey and cook until everything is hot and combined, a few minutes. While the hash if finishing, cook eggs however you like them, such as fried or poached.
Dish out the hash and top with cooked egg. Season egg with salt and pepper to taste. Serve with hot sauce.