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Thanksgiving Leftover Hash – Bite Me!

Let’s be upfront and honest about it: Thanksgiving is not a healthy meal. In fact, the average Thanksgiving meal has approximately 3,000 calories and 229 grams of fat. However, the actual individual components are not always unhealthy. For example, turkey is an excellent source of lean protein. Potatoes contain lots of vitamins and minerals, and are a great carbohydrate source. Brussels sprouts are a staple at my Thanksgiving, as are green beans, and roasted carrots. What happens is everyone drowns the potatoes and turkey in gravy, and of course eat a lot of pie. Which is great. You SHOULD be enjoying the holidays with your family. However, the day after, it is time to get back on track. What to do with all of the leftovers you ask? Make Thanksgiving leftover hash! By combining roasted sweet potatoes with turkey breast and your favorite vegetables (I choose roasted butternut squash and Brussels sprouts) you’ll create a healthy day-after-Thanksgiving breakfast which will fuel that workout to start turning all of those calories you ate the day before into lean, hard muscle.

Thanksgiving Leftover Hash Ingredients:

  • 5 oz. Cooked Turkey Breast, chopped into cubes
  • 1 cup Roasted Sweet Potatoes, cut into bite size chunks
  • 1/2 cup Roasted Brussels Sprouts, quartered
  • 1/2 cup Roasted Butternut Squash, cubed
  • 2 Eggs
  • 1/2 Tbsp. Ground Cumin
  • 1 tsp. Smoked Paprika
  • Salt and Pepper to taste
  • 3 sprays Non-stick Spray
  • Red Chili Flake or Cayenne Pepper (optional)

Thanksgiving Leftover Hash Steps:

  1. Heat a cast iron skillet (or non-stick pan) over medium-high heat, and spray with the non-stick spray.
  2. Toss your turkey and potatoes with the spices in a bowl, and once the pan is hot, add to the pan. While it is not one hundred percent necessary, the Thanksgiving leftover hash will be best if you get all of the turkey and potatoes into one solid layer.
  3. After the turkey and potatoes have developed a crust on the bottom, give everything a toss, and add in the Brussels sprouts and squash, and cook until heated through.
  4. Test for seasoning, and add more of any spice you wish. I like mine spicy, so I add a good amount of red chili flake and cayenne.
  5. Remove the hash mixture from the pan, and set aside.
  6. In the same pan, cook two eggs over easy, and then serve the Thanksgiving leftover hash by placing the two eggs on top of the hash mixture. Enjoy!

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