The leftover breakfast of champions.
This has become my signature leftover. Last years version is still my most liked picture on Instagram. My wife talks about it all year long. It’s easy, it’s interesting and it tastes like a million bucks. If you listened to me on the Thanksgiving special podcast of the Filibuster Freestyle you’ve got that extra stuffing to go with the rest. Smart.
Serves 4. Cook time 15 minutes
- 4 spoonfuls leftover stuffing
- 4 spoonfuls leftover mashed potatoes
- 4 spoonfuls grated Parmesan
- Chopped leftover turkey
- 2 spoonfuls of leftover gravy
- 1-2 eggs per person
Get a pot of water boiling on the stove. Set your eggs on the counter.
Mix the stuffing, mashed potatoes and Parmesan cheese in a large bowl. Break the filling into equal sized balls and press them between your hands to create patties.
Melt some butter in a pan on medium high heat. Cook the patties until browned on one side and flip.
At this point the water should be boiling. Gently lower the eggs in with a spoon and set a timer for 5 minutes. This will give you a little leeway with the yolks. Lower the heat to medium high.
Use a spatula to move the patties to the plate.
Toss the chopped turkey into hot butter with a scoop or two of gravy. Medium heat.
Your egg timer should go off in the middle of the hash. You’ve got about 30 seconds more until the yolk is perfectly soft. Remove from heat, pour most of the water out and fill the pan with cold water from the sink. This will stop the cook and make them easier to handle.
Using a spoon, crack the shell of the egg near the top. Work the spoon under the shell between the membrane and the white. Carefully slide the spoon around the egg, removing the shell as you go.
Finish up the turkey hash and place the finished egg on top. Salt and pepper the egg.
Leftovers like a boss. Email me pictures A firstname.lastname@example.org or tag me on Instagram!