The turkey has flown the coop – what to do with your Thanksgiving Day leftovers


Turkey hash - a second chance for turkey day leftovers

Right now, you may have containers of mashed potatoes and green bean casserole cascading out of your fridge. Or tubs of sliced turkey and platters of sweet potatoes just waiting for an opportunity to be enjoyed once more. According to the National Turkey Federation, nearly 88% of Americans eat turkey on Thanksgiving. With the average thanksgiving bird weighing in at 16 pounds, and a variety of side dishes, there are often plenty of Thanksgiving Day leftovers.

Don’t let your turkey day delicacies go to waste! There are plenty of recipes that call for turkey day basics, like shepherd’s pie, cranberry salsa or even the classic chef salad.

Another delicious recipe to try is turkey hash with sunny side up eggs:

Turkey Has with Sunny Side Up Eggs

Ingredients:

1 pound diced red potatoes
1 ½ tsp salt
3 tbs olive oil
4 tsp olive oil (for frying eggs)
1 small yellow onion finely chopped
3 cloves of garlic
1 red bell pepper, diced
1 ½ tbs of chopped fresh thyme
½ tsp fresh ground pepper
3 cups of diced white and dark turkey meat (skin removed)
8 eggs

Directions:

Bring potatoes and 1 teaspoon of salt to a boil and cook for three minutes, then drain and set aside.

In a skillet, heat 2 tablespoons of oil and add onion and garlic, stirring for about five minutes or until both are tender. Then add 1 tablespoon of thyme, red pepper, remaining salt and pepper. Sauté for three minutes.

In the same skillet, add an additional 1 tablespoon of oil, cooked potatoes and turkey and increase heat to medium-high. Stir and cook for five minutes. Add ¼ of water and stir. Reduce heat to low and cook for 10 minutes. Remove from heat and cover with foil to keep warm.

In a different skillet, cook eggs, four at a time in remaining oil, until whites are cooked through. Divide hash among serving plates and top with eggs. Garnish with remaining thyme.

For more yummy Thanksgiving leftover recipes, check out Country Living.

Photo credit: frankfarm

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