Thanksgiving Hangover Breakfast |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Whether you are still in need of gorging yourself on America's best food day ever, need to soak up all of those glasses of Thanksgiving wine, or just want to get rid of some leftovers in the refrigerator, this recipe is for you. Now...I will warn that measurements are not exact and every one will make it their own way, but the inspiration is what matters! Ingredients:
2 cups potatoes, leftover mashed |
1/2 cup panko breadcrumbs |
1 egg, beaten with 1 tbs water |
2 tablespoons canola oil |
salt |
pepper |
1 cup turkey, diced |
1/2 cup green beans, chopped |
1 small white onion, diced |
1 medium red bell pepper, diced |
1 tablespoon canola oil |
salt |
pepper |
8 eggs |
3 tablespoons canola oil |
salt |
pepper |
2 tablespoons parsley, finely chopped |
2 tablespoons sage, finely chopped |
2 tablespoons thyme, finely chopped |
Directions:
1. Shape cold left over potatoes into 16 cake shapes - like large crab cakes. Dip each cake in the egg wash and the dry panko crumbs, seasoned with some salt and pepper to taste. Fry in a large non-stick skillet over medium high heat with the canola oil until brown on both sides.
2. In another large non-stick skillet, bring 1 TBS canola oil to medium heat. Add onion and bell pepper. Season with salt & pepper. Cook until softened, about 2-3 minutes. Add turkey and green beans. Cook for another 1-2 minutes until all ingredients are hot and well combined.
3. Using a large non-stick skillet, fry eggs to your liking. I prefer Over-Easy for this dish but sunny side up looks way better!
4. Serve your 4 plates with 2 potato cakes, 2 eggs, 1/4 of the turkey hash mixture, and garnish with the fresh herbs.
5. Enjoy your Thanksgiving Hangover Breakfast!
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