Leftover Thanksgiving Turkey and Chorizo Breakfast Hash
If you have no interest in taking a break from being breathtakingly full--this meal is for you. A breakfast hash is a great way to use up leftovers, and requires ingredients that are easily transferable from most Thanksgiving dinners. This even pairs well with leftover cranberry sauce!
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- 2 tablespoons vegetable oil (or turkey fat)
- 6 ounces chorizo
- 1 medium onion
- 2 cloves garlic
- 2 cups Brussels sprouts, raw or cooked, thinly sliced
- 1/2 cup heavy cream
- 1 tablespoon chili sauce
- Kosher salt and freshly ground pepper
- 3 or 4 eggs
- Hot Sauce
- 1 large russet potato, cooked, diced into 1/4 inch pieces
- 2 cups cooked turkey meat, white and dark meat, diced into 1/4 inch pieces
1. Time to get out the cast iron skillet! Heat over medium-high heat with vegetable oil. Add chorizo, and break up with a spoon. Add the onion, garlic, Brussels sprouts, and potato. Cook, stirring occasionally, until the onions become translucent and the potatoes begin to brown.
2. Add in the turkey meat, heavy cream, chili sauce, salt and pepper, and stir to combine.
3. Use a spatula to press mixture into the bottom of the pan. Let cook without stirring until crust forms, should be about two minutes. Scrape up the hash, mix, and press mixture back into bottom of pan. Do this every two minutes, until you can begin to see parts of hash browning throughout. This usually takes about 10 minutes.
4. Make a well for each egg in the hash, and crack your eggs into them. Cover the pan and cook until eggs have reached desired doneness, about 5-7 minutes.
5. Add a swirl of hot sauce, and serve with leftover cranberry sauce!