4.5
2 ratings

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

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
Servings4
Calories Per Serving591
Total Fat33g50%
Sugar5gN/A
Saturated11g56%
Cholesterol215mg72%
Protein21g42%
Carbs54g18%
Vitamin A251µg28%
Vitamin B120.9µg15.4%
Vitamin B60.7mg36.2%
Vitamin C34mg56%
Vitamin D2µgN/A
Vitamin E3mg13%
Vitamin K19µg24%
Calcium94mg9%
Fiber7g29%
Folate (food)70µgN/A
Folate equivalent (total)107µg27%
Folic acid22µgN/A
Iron4mg21%
Magnesium67mg17%
Monounsaturated12gN/A
Niacin (B3)6mg31%
Phosphorus306mg44%
Polyunsaturated6gN/A
Potassium1043mg30%
Riboflavin (B2)0.5mg26.5%
Sodium971mg40%
Thiamin (B1)0.4mg28.2%
Trans0.3gN/A
Zinc3mg17%