Thanksgiving Leftover Turkey, Kale, & Sweet Potato Hash

This could very well be my favorite day of the year.

I love waking up and knowing there are loads of leftovers awaiting me in my fridge.  I’m talking awesome leftovers too. So many  options and possibilities.  The breakfast hashes, the TURKEY SANDWICHES, the turkey soups, turkey pot pies…aww lawdy!  I can ramble on and on and on.

By the way, how was your Thanksgiving?  Did you manage to lounge around, and have a lazily food filled day, or did you have to dodge shrapnel and landmines at forced or uncomfortable family gatherings?  I defiantly had an amazing day full of fabulous food and wonderful family.

Although I did try to ruin Thanksgiving a time or two with a mini meltdown, and having my turkey done an hour earlier than planned.  I am just thankful that husband of mine likes to peek at the bird ever so often as it cooks!  Like, he doesn’t trust me, like I am going to mess everything up if he isn’t on total patrol, overseeing the job and making sure it gets done right.

Well, this time his management skills really paid off.  I was upstairs getting ready and I hear him hollering from downstairs, Him: “this turkey is done…Adrienne…Adrienne…this turkey is DONE”

Me: “No way, it’s still got an hour to go…” Silly, silly man.  Walking into the kitchen, seeing the bird, all golden brown and delicious…oh boy, Adrienne…this turkey is done.

 

 

 

 

 

 

 

So easy to whip up.  Use whatever veggies you have left on hand.  Sweet taters, kale, onions, fresh garlic.  This is incredibly simple and so satisfying!  Brussel sprouts, potatoes, and green beans would be awesome in here too.

Feel free to make these your own.  Enjoy all those leftovers!

 

 

 

 

 

 

 

Serves 4

• 1 cup Onion, Diced
• 3 cloves Garlic, Minced
• 1 Tablespoon Olive Oil
• 1 whole Sweet Potato, Cut Into Chunks
• ¼ cups Leftover Gravy
• ¼ cups Water
• 3 cups Kale, Chopped
• ½ teaspoons Sea Salt
• 1 teaspoon Pepper
• 1 cup Turkey, Cooked And Cut Into Chunks
• 4 whole Eggs
• Whole Wheat English Muffins Or Leftover Dinner Rolls

In cast iron skillet add oil, garlic, and onions. Let bloom 2 minutes. Add in sweet potato, gravy, and water, and cook about 5 minutes, until tender. Add in kale and turkey and let kale wilt, about 3 more minutes. Season with salt and pepper to taste.

Spray another skillet over medium high heat with cooking spray. Crack eggs in and let cook about 3 minutes, or until cooked to preferred doneness.

Pile spoonfuls of hash onto your plate and top with a fried egg. Serve with English muffins or leftover rollsand jam. Enjoy!