Thanksgiving has always been my favorite holiday. While I love any excuse to get together with extended family and friends to eat and drink, Thanksgiving stands out among the US-based holidays in terms of its emphasis on food.
I love the holiday and associated Thanksgiving dishes so much that I try to make a full-scale Thanksgiving meal (with all the sides) at least two or three times a year.
When Thanksgiving rolls around this year, save some of the classic leftovers to make this delicious Thanksgiving hash for a late breakfast served up on the morning after the big meal.
The recipe below makes roughly 5 large-sized portions.
Thanksgiving-Inspired Breakfast Hash
Thanksgiving has always been my favorite holiday. While I love any excuse to get together with extended family and friends to eat and drink, Thanksgiving stands out among the US-based holidays in terms of its emphasis on food. I love the holiday and associated Thanksgiving dishes so much that I try to make a full-scale Thanksgiving meal (with all the sides) at least two or three times a year. When Thanksgiving rolls around this year, save some of the classic leftovers to make this delicious Thanksgiving hash for a late breakfast served up on the morning after the big meal. The recipe below makes roughly 5 large-sized portions.
Ingredients
For the Gravy Bechamel Sauce:
- 2 Tbsp salted butter
- 2 Tbsp all-purpose flour
- 1 cup whole milk, room temperature
- Kosher salt & freshly-ground black pepper, to taste
- ½ cup leftover turkey gravy, warmed on the stove
For the Remaining Thanksgiving Hash Components:
- 2 Tbsp salted butter
- 1 Tbsp vegetable oil
- 1 white onion, small dice
- 12oz leftover mashed potatoes
- 4oz leftover mashed sweet potatoes (if you have any)
- 4oz leftover green bean casserole (if you have any)
- 2oz leftover roasted brussels sprouts (if you have any)
- 8oz leftover Thanksgiving stuffing
- 12oz leftover roasted turkey meat, cut into bite-sized pieces
- ¼ cup cranberry sauce
- 2 scallions, finely sliced, as garnish
Instructions
For the Gravy Bechamel Sauce:
- Heat 2 Tbsp salted butter in a sauce pot and add the 2 Tbsp all-purpose flour.
- Stir with a rubber spatula over medium heat until the butter and flour mixture turns into a light golden color.
- Turn the heat down to low, and slowly whisk in the whole milk in stages, until you have arrived at your desired bechamel sauce consistency.
- Season the bechamel sauce with kosher salt & freshly-ground black pepper.
- Whisk in the warm leftover turkey gravy into the bechamel sauce, and set mixture aside for later.
For the Remaining Fish Hash Components:
- Heat 2 Tbsp salted butter and 1 Tbsp vegetable oil in a large saute pan until the butter has melted.
- Add the diced white onion and cook on medium heat, stirring frequently, until the onions are translucent and completely cooked through.
- Stir in the leftover mashed potatoes, sweet potatoes, green bean casserole, roasted brussels sprouts, Thanksgiving stuffing, and roasted turkey meat and gently stir to combine.
- Cook on medium-low heat until all the ingredients are completely heated through and very warm.
- Add the cranberry sauce and mix to incorporate.
- Serve the Thanksgiving hash on large plates.
- Cover each serving with a generous ladle of the warm Gravy Bechamel Sauce.
- Garnish with the finely-sliced scallions and serve hot.
Notes
You can make this a few days after the big Thanksgiving meal. But the actual hash dish itself with the cooked eggs is best eaten on the same day that it is prepared.