Holiday Leftover Breakfast Hash
This leftover breakfast hash is perfect for the morning after any holiday! Add an EB egg to let the soft-cooked yolk drizzle over the warm crispy bits!
Make This Recipe
Ingredients
- 2 Tbsp. Of Butter
- 1 Small Yellow Onion, Diced
- 1 Shallot, Thinly Sliced
- ½ Cup Of Cooked Potatoes, Diced
- 1 ½ Cups Of Prepared Stuffing
- ½ Tbsp. Of Fresh Chives, Plus More For Garnish
- ½ Tbsp. Of Fresh Parsley, Plus More For Garnish
- 1 Tsp. Of Paprika
- Salt And Pepper
- 2-3 Eggland’s Best Eggs
- ¼ Cup Of Cooked Bacon, Roughly Chopped
Preparation
In A Sauté Pan, Melt Butter And Add The Diced Onion And Shallots To The Pan. Sauté Until Softened.
Add Diced Potatoes, Leftover Stuffing, Parsley And Chives To The Pan And Continue To Sauté For 4-5 Minutes.
Add Paprika To The Hash, And Season To Taste With Salt And Pepper.
While The Hash Is Cooking, Prepare Fried Eggs In A Separate Pan, Cooking To Your Preferred Doneness.
Divide The Stuffing Hash Onto Two Plates And Top With Roughly Chopped Cooked Bacon, Fried Eggs.
Garnish With Additional Fresh Herbs, If Desired.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 515 |
| Fat | 31 g |
| Saturated Fat | 12 g |
| Cholesterol | 296 mg |
| Sodium | 1069 mg |
| Carbohydrates | 41 g |
| Dietary Fiber | 5 g |
| Protein | 16 g |