The amounts in this recipe are completely flexible - use what you have. My husband swears this is the best part of Thanksgiving. If it weren't for parker house rolls, I'm not sure I would disagree with him. It's not fancy, but after all the madness of Thanksgiving, there's something nice about scooping some leftovers out of the Tupperware and into a frying pan and calling it a good morning. —Niknud
cubed (or shredded) cooked turkey
leftover stuffing/dressing (the cubed, bready kind works best)
shredded Monterey Jack cheese
salt and pepper
cholula hot sauce
red or green salsa (optional)
In This Recipe
In a small skillet, heat 3 teaspoons butter over medium high heat.
Combine mashed potatoes, turkey, stuffing and cheese in a small bowl and season with salt and pepper if needed. Smoosh (technical term) it all together and form it into a somewhat flat circular shape.
When the butter is hot, place the leftover mash in the center of the frying pan and flatten it out so that you have good leftover-to-butter contact. Fry for 3-5 minutes or until the mashed potatoes are nice and crispy. Flip. Don't worry if it doesn't stay in one piece, you can pat it back in place.
After you flip your mash, hollow out a big enough hole in the center to hold an egg. Drop a dab more butter in the hole then crack the egg into the center. Season the egg with salt and pepper.
Cook until the egg is done to your liking. I recommend still runny so that you can have delicious yolk to mush about with the rest of the fry, but this is your breakfast so it's dealer's choice.
Slide the whole lot onto a plate. Top generously with Cholula and chopped chives. If you wanted to throw some salsa on top, it would definitely not suck.
Full-time working wife and mother of two small boys whose obsessive need to cook delicious food is threatening to take over what little free time I have. I grew up in a family of serious cookers but didn't learn to cook myself until I got married and got out of the military and discovered the joys of micro-graters, ethiopian food, immersion blenders and watching my husband roll around on the floor after four servings of pulled pork tamales (with real lard!) complaining that he's so full he can't feel his legs. Trying to graduate from novice cooker to ranked amateur. The days of 'the biscuit incident of aught five' as my husband refers to it are long past but I still haven't tried my hand at paella so I'm a work in progress!