leftover turkey & sweet potato hash

It's two days past Thanksgiving now.  The oven is bare and chilly in its state of dormancy, the table is folded and stowed in the closet (yes, I said closet. we break out our thrift store card table along with our finest crystal for special occasions like these), and the fridge is full to bursting with remnants of our Thursday feast.

In typical post-Thanksgiving fashion, we've been reliving that special meal with plates full of the leftover dishes we prepared that day.  And we're relishing in the fact that dinner is basically already prepared, should we feel inclined to laze around a bit more than a usual night allows us.

This morning, though, I got the itch to cook something again, and I thought that I should find some way to maximize our leftover potential.  And so this hash was born.

There's really not much to it.  I happened to have a sweet potato laying around, so I diced it up.  And all those fresh herbs left from making my own stuffing?  In they went.  And what breakfast would be complete without an egg or two cracked over top and cooked to yolk spewing perfection.

This dish is customizable to suit what's hanging around in your fridge, post holiday.  Onions, mushrooms, turkey or chicken stock, fresh herbs or dried... you could even sub butternut squash for the sweet potato, if that's what you have on hand.  And if you're feeding a crew?  Use a larger pan and double up on the amounts. It'll be easy to please your entire family.

The recipe is written as I made it today, but use what you've got!  Experience the true beauty of leftovers.

Leftover Turkey & Sweet Potato Hash
serves 1-2
gluten-free, dairy-free

2 T. olive oil
1 large sweet potato, cut into 1/2" dice
1/2 medium onion, diced
1 large clove garlic, minced
~1 tsp.each fresh thyme, rosemary, & sage, finely chopped
~1 C. cooked turkey, diced
1/4 C. (or less) chicken or turkey stock
salt & pepper to taste
2 large eggs

• Preheat your ovens broiler.

• Heat oil in a 6" cast iron (or other oven safe) skillet over medium heat.  Add onion, and cook, stirring ocassionally, until beginning to turn translucent.

• Add the sweet potato cubes, and stir.  Cover pan and cook, stirring often, until sweet potatoes are just fork tender, not mushy. 

• Add garlic, herbs and turkey, and stir until well combined.  Add about half of the stock and stir. If mixture seems too dry, add remaining stock and stir.  Taste and season with salt and pepper.  Turn heat off.

• Crack both eggs over the hash, and place skillet under broiler for 3-4 minutes, or until eggs are desired doneness (check by gently poking at the yolks).  Serve hot.