Turn your Thanksgiving extras into a crispy, flavorful pan hash with turkey, sweet potatoes, and roasted veggies.
# What You’ll Need:
→ Leftovers
01 - 2 cups cooked turkey, chopped
02 - 1 1/2 cups roasted sweet potatoes, cubed
03 - 1 1/2 cups roasted Brussels sprouts, halved or chopped
04 - 1 small red onion, chopped
05 - 1/2 cup leftover gravy
→ Optional Topping
06 - 4 eggs, for serving
# Step-by-Step Guide:
01 - Preheat the oven to 400°F.
02 - Cut turkey, sweet potatoes, Brussels sprouts, and red onion into uniform, bite-sized pieces.
03 - Distribute turkey, sweet potatoes, Brussels sprouts, and onion in a single layer on a sheet pan.
04 - Drizzle the leftover gravy evenly over the mixture.
05 - Bake for 15 to 20 minutes until ingredients are thoroughly heated and edges are lightly crisped.
06 - While the hash bakes, fry eggs in a pan to your preferred doneness; serve one egg atop each portion if desired.
