Speedy Sheet Pan Thanksgiving Hash (Printable Version)

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.

# Additional Tips::

01 -
  • Feeds a crowd with just one pan to clean up
  • Uses up all kinds of Thanksgiving leftovers
  • Hearty and filling but ready in just thirty minutes
  • Endlessly customizable to fit whatever you have on hand
  • Wonderful for breakfast lunch or dinner
02 -
  • Great source of protein and fiber
  • Completely gluten free if all leftovers are gluten free
  • Reheats beautifully for meal prep
03 -
  • Spread everything in a single even layer on the pan for maximum crispness Stacking will lead to steaming not roasting Stir halfway through for golden bits all around
  • If your gravy is especially thick warm and whisk it before drizzling over the pan And do not rush the egg the runny yolk makes each bite extra satisfying

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