Thanksgiving Leftovers: The HashOn Dec 3, 2013 Breakfast | Recipes 2 Comments Tags: Breakfast, Recipes, Thanksgiving
Don’t let the word hash be tainted by images of mystery meat and potatoes from a can. Oh no! Clear your mind.
To make a great hash, you need some protein (chicken, turkey, duck, sausage, beef, etc.), usually some starch (potato, corn, etc.), some fat (bacon grease, butter, duck fat, etc.). Fry it up together in a pan. You can top it with some shredded or grated cheese and perhaps an egg. So delicious.
To use our leftovers, I chose the leftover veggies, turkey giblets and neck meat. My veggies came from the All Things Veg cookbook: Roasted Brussels Sprouts with Walnuts, Cranberries and Blue Cheese. I used pecans instead of walnuts and added some crumbled bacon. This was even better the second day. MMMMMmmmmm.
So I fried some turkey giblet and neck meat in some bacon fat and then added my Roasted Brussels Sprouts. Sauteed until nice and toasty.
Topped with a fried egg and sprinkled with a bit of sea salt and pepper.