Thanksgiving! A whole holiday devoted to eating delicious food. Every year Craig and I alternate spending Thanksgiving with each of our families. This year we’re heading to my mom’s house where I’ll be cooking and Craig will be grilling our turkey.
I tend to overcook even when it’s just the two of us, so I really go overboard for the holidays. The result is usually a TON of leftovers. So, it only seems fitting that this week’s Sunday Supper theme is Thanksgiving leftovers. There are so many things you can do with your leftovers. Our family tradition is that Craig uses leftover turkey to make hash. He usually uses bacon, potatoes and onions with the leftover turkey. This is one of my absolute favorite dishes. I decided this year to kick it up a bit by adding even more leftovers.
This is a pretty casual recipe. Basically, assess what you have for leftover veggies and make a hash by frying everything up and adding some chopped up turkey. It’s simple, tasty and a healthy way to prevent all those tasty leftover from going to waste.
Here are some ideas of what you can add:
- Sweet potatoes
- Roasted potatoes
- Green Beans
- Brussels Sprouts
Since I started cooking Thanksgiving dinner, I tend to favor simple roast veggies. I do this for two reasons: 1) to keep everything as healthy as I can, and 2) because throwing things in the oven is easy when you’re cooking a dozen different dishes.
So, for this hash, I used what I plan to have on hand after Thanksgiving dinner this year. Squash, Brussels sprouts and Carrots. Feel free to substitute whatever else you have. In addition, this is a great way to use of leftover INGREDIENTS from your meal. In this case, onions, leeks and leafy greens.
You can top this with fried or poached eggs or some leftover gravy or cranberry sauce. Get some crusty bread and you have an incredible meal. We ate this for dinner for two straight nights this week and it was so filling and fantastic!
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
- 1 medium onion, diced
- 1 leek, washed and sliced
- 1 tbsp extra virgin olive oil
- 2 cups leftover roast potatoes, chopped
- 1-2 cups leftover squash, chopped
- 1-2 cups leftover brussel sprouts or green beans, chopped
- 1 cup of leftover carrots, chopped
- 1 cup spinach, chard or kale, washed and chopped
- 1-2 cups leftover turkey, white and dark meat, chopped
- 1 tbsp rosemary, washed and chopped
- salt and pepper to taste
- Saute the onion and optional leek in olive oil for 3-4 minutes on medium heat
- Add potatoes and squash. Cook for another 5-6 minutes, potatoes should brown slightly
- Add remaining ingredients and mix thoroughly
- Cook hash, breaking up large chunks of veggies or meat for 8-10 minutes
- All veggies should be slighly browned
- Serve topped with a fried or poached egg