Turn your holiday feast leftovers into a satisfying and delicious next-day brunch! Add some eggs and wilted greens to your turkey, stuffing, and cranberry sauce to make this easy hash recipe.

Prep
10 mins
Cook
25 mins
Serves
4
Ingredients
9

Equipment

  • Large skillet

Ingredients

  • 1.5 lbs Little Potatoes, cut into 1/2-inch cubes
  • 3 Tbsp extra virgin olive oil
  • 2 cups leftover turkey, chopped
  • 1 1/2 cups leftover stuffing, cooked
  • 2 tsp rosemary, chopped and divided
  • (To taste) salt and pepper
  • 1 bunch Swiss chard, wilted
  • 3/4 cup cranberry sauce
  • 6 eggs

Instructions

  • Step 1

    In a large skillet over medium-high heat, cook potatoes in two tablespoons of olive oil. Season with salt and pepper, stirring occasionally to brown evenly for 20 to 25 minutes, or until fork tender.

  • Step 2

    Stir in turkey, stuffing, and one teaspoon of rosemary. Cook for five minutes, stirring often and then add remaining rosemary.

  • Step 3

    To serve, plate on top of wilted greens, topped with cranberry sauce drizzle and a poached egg.