Stuffing Hash and Eggs
October 17, 2013
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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
591
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
33g
50%
Sugar
5g
N/A
Saturated Fat
11g
56%
Cholesterol
215mg
72%
Protein
21g
42%
Carbs
54g
18%
Vitamin A
251µg
28%
Vitamin B12
0.9µg
15.4%
Vitamin B6
0.7mg
36.2%
Vitamin C
34mg
56%
Vitamin D
2µg
N/A
Vitamin E
3mg
13%
Vitamin K
19µg
24%
Calcium
94mg
9%
Fiber
7g
29%
Folate (food)
70µg
N/A
Folate equivalent (total)
107µg
27%
Folic acid
22µg
N/A
Iron
4mg
21%
Magnesium
67mg
17%
Monounsaturated
12g
N/A
Niacin (B3)
6mg
31%
Phosphorus
306mg
44%
Polyunsaturated
6g
N/A
Potassium
1043mg
30%
Riboflavin (B2)
0.5mg
26.5%
Sodium
971mg
40%
Thiamin (B1)
0.4mg
28.2%
Trans
0.3g
N/A
Zinc
3mg
17%
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