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Stuffing Hash and Eggs


Another next-morning idea is to incorporate stuffing into hash and eggs to give the dish a heartier and seasonal interpretation.

Click here to see Thanksgiving Stuffing Reinvented in 8 New Ways


  • 2 Tablespoons butter
  • 1/2 Pound sausage
  • 1 onion, chopped
  • 3 Yukon Gold potatoes, peeled and cut into a ½-inch dice
  • 2 Cups prepared stuffing
  • 4 eggs
  • Salt and pepper, to taste


Preheat the oven to 400 degrees.

Heat butter in a large skillet over medium-high heat. Brown the sausage. Add the onions and cook until translucent. Add in potatoes and leftover stuffing and using a spatula, flatten the hash into an even layer. Cook until the bottom is slightly crunch and brown on the bottom, about 5 minutes. Flip the hash in sections and cook until brown on the other side, about 5 more minutes. Remove from heat.

Using a spoon, make 4 shallow indentions in the hash and crack 2 eggs into each section. Transfer to the oven and bake until the egg whites are set, about 10 minutes. Season with salt and pepper.