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.
Equipment
- Large skillet
- 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
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Instructions
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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.
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Step 2
Stir in turkey, stuffing, and one teaspoon of rosemary. Cook for five minutes, stirring often and then add remaining rosemary.
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Step 3
To serve, plate on top of wilted greens, topped with cranberry sauce drizzle and a poached egg.
