For the day after thanksgiving, hash is a natural, particularly if brussels sprouts and potatoes play a prominent role on your table. Charred brussels sprouts get crisp, sweet and flavorful—perfect for smothering with egg yolks and gravy.
Note: This recipe is quite forgiving as far as ingredient and amounts go. Feel free to increase or decrease the amount of turkey and potatoes in there as your leftovers allow. I do like to have a high proportion of brussels sprouts, so even if you don't have any leftover, it's worth it to pick up a few extra fresh ones. Leftover roasted brussels sprouts or fresh brussels sprouts will work equally well here.
- 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
Heat oil in 12-inch non-stick skillet over high heat until smoking. Add brussels sprouts, onions, and potatoes. Stir once then cook without moving until charred, about 2 minutes. Flip, stir, and repeat until well charred all over, about 10 minutes total, adding turkey half way through cooking. Add chili sauce and hot sauce and season to taste with salt and pepper.
Transfer mixture to 10-inch cast iron skillet. Make 2 to 4 wells on surface and add an egg to each. Cover and cook over medium-high heat until bottom is charred and eggs are cooked to desired level of doneness, about 5 to 8 minutes. Serve with turkey gravy.