Brussels Sprouts, Potatoes, and Turkey Hash
- 2 tablespoons vegetable oil or turkey fat
- 3 cups finely shredded leftover brussels sprouts (see note)
- 1 small onion, finely sliced (about 3/4 cup)
- 2 cups leftover roasted potatoes, cut into 1/4-inch dice
- 1/2 pound roasted turkey meat, cut into 1/4-inch dice
- 1 tablespoon chili sauce
- 1 teaspoon hot sauce
- Kosher salt and freshly ground black pepper
- 2 to 4 eggs
- Turkey gravy
- Produce
- Brussels sprouts (3 cups)
- Onion, finely sliced (about 3/4 cup), small (1)
- Potatoes, roasted (2 cups)
- Meat
- Turkey gravy (1)
- Turkey meat, roasted (1/2 pound)
- Vegetable oil or turkey, fat (2 tablespoons)
- Condiments
- Chili sauce (1 tablespoon)
- Hot sauce (1 teaspoon)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on seriouseats.com
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Published November 24, 2010 (2 years ago).
13 people saved this recipe.
