Stuffing Hash and Eggs

Stuffing Hash and Eggs
Staff Writer
Thinkstock_iStockphoto

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

4
Servings
306
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
20g
29%
Sugar
2g
2%
Saturated Fat
6g
25%
Cholesterol
72mg
24%
Carbohydrate, by difference
9g
7%
Protein
20g
43%
Vitamin A, RAE
7µg
1%
Calcium, Ca
9mg
1%
Choline, total
29mg
7%
Folate, total
1µg
0%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Niacin
2mg
14%
Phosphorus, P
69mg
10%
Sodium, Na
1421mg
95%
Vitamin D (D2 + D3)
1µg
7%
Water
31g
1%
Zinc, Zn
1mg
13%

Stuffing Shopping Tip

Make sure you have all the recipes you are going to make ahead of time. Compile your grocery list from those recipes a week in advance. Make sure you allot enough time for the turkey to defrost.

Stuffing Cooking Tip

Balance the amount of dishes prepared ahead and those put together last minute – serve cold dishes made in advance as well as items straight from the stove.