Arrow Created with Sketch. Back to The Recipes Thanksgiving Leftovers Breakfast Hash Meals np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Copy 4 Created with Sketch. Star Copy 4 Created with Sketch. Star Copy 4 Created with Sketch. Star Copy 4 Created with Sketch. 1/5 - 15 Ratings PRINT Prep Time 5 minutes Cook Time 20-25 minutes Serving Yield 5 servings Minimal prep time and a no-mess type of breakfast is just what you need to liven up your leftovers the weekend after Thanksgiving. No matter what you have on hand, this hash will give it new life. Try adding leftover Brussels sprouts, green beans, or butternut squash to clear out your fridge in no time! Ingredients 4 tablespoons unsalted butter, divided 2 heaping cups leftover stuffing or dressing 1 heaping cup sautéed spinach (or other leftover vegetable of choice) 5 large Pete and Gerry’s Organic Eggs 2 ounces Gruyère or Swiss cheese, shredded 2 ounces Parmesan cheese, grated Fresh chives, thinly sliced, for garnish Salt and freshly ground black pepper to taste Nutritional Information Servings: 5 Amount Per Serving: Calories 410, Fat Cal. 270, Total Fat 31g (48% DV), Sat. Fat 13g (65% DV), Trans Fat 2.5g, Cholest. 235mg (78% DV), Sodium 800mg (33% DV), Total Carb. 18g (6% DV), Fiber 2g (8% DV), Sugars 2g, Protein 16g, Vitamin A (100% DV), Vitamin C (6% DV), Calcium (30% DV), Iron (15% DV), Vitamin D (10% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions Step 1 Preheat oven to 375F. Lightly grease a 12 x 9 inch baking dish with 2 tablespoons butter. Add stuffing and spinach (or vegetable of choice), and spread in an even layer. Step 2 Create 5 pockets within the stuffing mixture and crack 1 egg into each pocket. Season with salt and pepper. Step 3 Dot hash with remaining butter and bake for about 15 minutes. Step 4 Remove from oven and sprinkle shredded and grated cheeses over hash. Place baking dish back in oven for an additional 4 to 5 minutes, or until whites have set and hash has browned but yolks are still runny. Remove from oven and let cool for 5 minutes. Step 5 Garnish hash with chives, adjust seasonings as needed, and serve. Farm Team Tips: If you’re worried about overcooking the yolks, separate them from the whites ahead of time. When you’re ready to fill the pockets, add just the whites, bake for 15 minutes, then add the yolks to the whites when you’re ready to add the cheeses. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES
