Turkey Hash Skillet with Habanero Ranch
This year we're saving our Thanksgiving Leftovers to make this awesome breakfast skillet the next morning. It's easy! Mix turkey with a bunch of carby leftovers in a big pan, then top with eggs and your fav Tesse sauce. Gobble Gobble.
Makes 4 servings
Ingredients2 tablespoons butter
1 clove garlic, minced
4 scallions, thinly sliced
2 cups diced leftover Cooked Turkey
3 cups leftover Thanksgiving Veggies and Carbs (we used 2 cups diced BBQ Butter Roasted Squash and 1 cup of classic stuffing)
4 large eggs
1 avocado, sliced
½ cup Tessemaes Habanero Ranch
- Heat butter in a large cast iron skillet over medium. Add garlic and scallions and cook, stirring, until softened, 3-5 minutes.
- Stir in turkey and cook, stirring, until warmed through. Add leftover carbs and stir until heated through.
- Cook eggs your favorite way: over easy, fried or scrambled.
- Serve hash topped with eggs, avocado, and Habanero Ranch.