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