Thanksgiving Hangover Breakfast

20 ingredients
13 steps

Ingredients

  • 2 cups potatoes, leftover mashed
  • 12 cup panko breadcrumbs
  • 1 egg, beaten with 1 TBS water
  • 2 tablespoons canola oil
  • salt
  • pepper
  • 1 cup turkey, diced
  • 12 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. 1
    Shape cold left over potatoes into 16 cake shapes -- like large crab cakes.
  2. 2
    Dip each cake in the egg wash and the dry panko crumbs, seasoned with some salt and pepper to taste.
  3. 3
    Fry in a large non-stick skillet over medium high heat with the canola oil until brown on both sides.
  4. 4
    In another large non-stick skillet, bring 1 TBS canola oil to medium heat.
  5. 5
    Add onion and bell pepper.
  6. 6
    Season with salt & pepper.
  7. 7
    Cook until softened, about 2-3 minutes.
  8. 8
    Add turkey and green beans.
  9. 9
    Cook for another 1-2 minutes until all ingredients are hot and well combined.
  10. 10
    Using a large non-stick skillet, fry eggs to your liking.
  11. 11
    I prefer Over-Easy for this dish but sunny side up looks way better!
  12. 12
    Serve your 4 plates with 2 potato cakes, 2 eggs, 1/4 of the turkey hash mixture, and garnish with the fresh herbs.
  13. 13
    Enjoy your Thanksgiving Hangover Breakfast!

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