Morning Hash with Turkey Sausage and Herbs
5min
14min
3
400
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Chef's Note
Reheating your hash in a hot cast-iron skillet restores the crispy edges that microwaving destroys.
Tags
Ingredients
18 oz leftover turkey sausage and sweet potato hash
3 large eggs
2 tbsp fresh chives
2 tbsp fresh parsley
1 tbsp olive oil
Instructions
- 1
Wash 2 tbsp of fresh chives and 2 tbsp of fresh parsley under cold water, pat dry, and finely chop them.
- 2
Heat 1 tbsp of olive oil in a large cast-iron skillet over medium-high heat until shimmering.
- 3
Add 18 oz of leftover turkey sausage and sweet potato hash from Day 1 to the hot skillet, spreading it into an even layer.
- 4
Cook the hash undisturbed for 5 minutes to allow the bottom to develop a crispy brown crust, then stir to flip and cook for another 3 minutes.
- 5
Use a spoon to make 3 small wells in the warmed hash, then crack 1 large egg into each well.
- 6
Reduce the heat to medium-low, cover the skillet with a lid, and cook for 6 minutes until the egg whites are set but the yolks are still runny.
- 7
Remove the skillet from the heat, garnish with the chopped 2 tbsp of chives and 2 tbsp of parsley, and serve immediately.
Nutrition Information (per serving)
400
26g
13g
23g
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