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.
- 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.