Turn your Thanksgiving leftovers into a hearty hash and top with eggs for a one-dish breakfast meal.
2 cups chicken broth
1 cup diced sweet potato
1 cup green beans, cut into 1/4-inch pieces
2 tablespoons butter
1 small onion, diced
1 Granny Smith apple, diced
1 Washington apple, diced
1 Gala apple, diced
1 pound smoked turkey breast, diced
2 tablespoons chopped fresh sage or 2 teaspoons dried sage
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
12 large eggs, cooked to desired doneness
How to Make It
Bring chicken broth to a boil in a medium saucepan; add sweet potato, and cook 3 minutes. Add green beans; cook 2 minutes or until sweet potato is barely tender and beans are crisp-tender. Drain.
Melt butter in a large nonstick skillet over medium-high heat. Add onion and apples, and cook, stirring often, 6 minutes or until apples begin to soften. Add potato mixture, turkey, and next 3 ingredients; cook, stirring often, 5 minutes or until apples are lightly browned and turkey is heated through.
Divide hash among 6 plates; top each with 2 fried eggs, and serve immediately.