First, you eat until you can barely move.
Then you drift into a deep, contented food coma.
When you wake up ravenous the next morning, this skillet hash is the obvious solution. It’s indulgent, comforting, and simple: pile leftovers into a hot pan with butter and olive oil, crisp everything up, top with eggs, and call it breakfast. Seriously—it’s basically culinary comfort food in one skillet.
Thanksgiving Breakfast Hash with Cheddar Mashed Potato Pancakes
Yield: 3 to 4
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Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2-3 cups leftover stuffing
- one batch of mashed potato pancakes plus 1/3 cup grated cheddar
- 3-4 eggs
- fresh parsley for topping
- any additional breakfast ingredients you like such as bacon, onions, apples to caramelize, or corn
Instructions
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Heat the olive oil and butter in a large skillet over medium heat. Place the mashed potato pancakes in the pan, then spoon stuffing into the gaps and around the pancakes. Cook until the pancakes and stuffing are golden and crisp on the bottom, about 3–4 minutes. Carefully flip the pancakes and the stuffing portions and cook another 3–4 minutes until browned and heated through. Meanwhile, in a separate skillet, cook the eggs to your liking. Serve the eggs on top of the stuffing and potato pancakes, garnish with chopped parsley, and enjoy.
Course: Breakfast
Cuisine: American
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Chances are, you’ll end up eating it right from the skillet. No shame—sometimes that’s the best way to enjoy leftovers.