So many leftovers, so little space in the belly. This is day two of Thanksgiving leftover ideas and turkey hash is one of my favorites. Especially so when combined with greens – a much needed addition after a bit of fat and carb overload.
I’ve pared this hash with Brussels sprouts greens after discovering that they are just as delicious as any kale or broccoli leaves. I’m lucky enough to still have some in the garden and will need to cull the rest shortly before it succumbs to a really sustained frost.
Cut turkey and roasted potatoes into 1/2-inch pieces. Sauté onions and celery in a large skillet and add the turkey, potatoes and any vegetables or squash that you like. Add salt, pepper, Dijon mustard and maybe some horseradish to the pan. Sauté until the ingredients are warmed through and are beginning to brown on the bottom. Serve with poached eggs and roasted Brussels sprout leaves (or kale or broccoli leaves).