In Sweden there’s a dish called pytt i panna that’s literally translated to little pieces in a pan. Here, we call it a hash and there’s no better way to use your Thanksgiving leftovers (or any leftovers) than to fry them up with some potatoes and throw in some kind of protein. Here I use fingerling potatoes, brussel sprouts, leftover turkey, and drizzle it with some turkey gravy. The best part? The fried egg on top.
Calories per serving: 315 per serving
Cooking time: 15 mins
Total time: 15 mins
2 tbsp vegetable oil or turkey fat
2 1/2 cups brussels sprouts, shredded
4 shallots , finely diced
2 cups fingerling potatoes, leftover or roasted in oven
1 bell pepper , diced
1/2 pound turkey, leftover
salt and pepper , to taste
2 to 4 eggs
1. Heat oil or turkey fat in a skillet (cast iron preferably) on high heat.
2. Saute shallots until golden, about 3 minutes, then add brussel sprouts or leftover vegetables, and the cooked potatoes. Stir once but let a char develop on the vegetables, about 2 minutes. Flip and repeat on the other side, making sure all sides of the vegetables develop a dark brown color but not burnt.
3. Add turkey pieces and mix in. You can throw in hot sauce if you like, and season with salt and pepper, to taste.
4. In a separate pan, fry up the eggs in some butter or oil and place on top of the hash. Alternatively you can also crack an egg onto the hash and cover to let the heat cook the egg. Serve immediately.