Day-After-Thanksgiving Hash

Photo: Ray Kachatorian; Styling: Jennifer Flanagan
Turn your Thanksgiving leftovers into a hearty hash and top with eggs for a one-dish breakfast meal.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 16 Minutes

Ingredients

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

Preparation

1. 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.

2. 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.

3. Divide hash among 6 plates; top each with 2 fried eggs, and serve immediately.

Note:

Micah Fields,

Hash, Venice Beach, California,

November 2009