stuffing hash

Categories: Breads, Pizza, Tarts, Eggs, Veggies and Sides, Posted by Sandy Bergsten


3 cups leftover stuffing

1 medium sweet potato

3 tablespoons unsalted butter

¼ cup pure maple syrup

12 large eggs, poached



Peel and coarsely grate the sweet potato.

In large nonstick skillet melt three tablespoon butter over medium heat. Add the grated sweet potato and season with salt and pepper. Stir occasionally until tender, about 5 minutes.

Add the leftover stuffing. Cook pressing down until brown and crisp for about five minutes, taking care that the sweet potatoes don’t burn. Flip the hash and cook the other side for another 5 minutes until crisp. This can be made several minutes ahead of time. Right before serving return to the heat until warmed through.

To serve, spoon up a generous scoop of hash. Drizzle with warm maple syrup. Make two indents on each. Top with poached eggs.

Serves 6

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