PREP DETAILS

Servings: 2-4

Calories per serving: 315 per serving

Cooking time: 15 mins

Total time: 15 mins

INGREDIENTS

• 2 tbsp vegetable oil or turkey fat

• 2 1/2 cups brussels sprouts, shredded

• 4 shallots , finely diced

• 2 cups fingerling potatoes, leftover or roasted in oven

• 1 bell pepper , diced

• 1/2 pound turkey, leftover

• salt and pepper , to taste

• gravy

• 2 to 4 eggs

DIRECTIONS 

1. Heat oil or turkey fat in a skillet (cast iron preferably) on high heat.

2. Saute shallots until golden, about 3 minutes, then add brussel sprouts or leftover vegetables, and the cooked potatoes. Stir once but let a char develop on the vegetables, about 2 minutes. Flip and repeat on the other side, making sure all sides of the vegetables develop a dark brown color but not burnt.

3. Add turkey pieces and mix in. You can throw in hot sauce if you like, and season with salt and pepper, to taste.

4. In a separate pan, fry up the eggs in some butter or oil and place on top of the hash. Alternatively you can also crack an egg onto the hash and cover to let the heat cook the egg. Serve immediately.