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Stuffing Hash

Stuffing Hash

Crowned with a fried egg and drizzled with maple syrup, stuffing hash belongs in the brunch canon.

Ingredients

  • 2 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper

Recipe Preparation

  • Grate sweet potato on the large holes of a box grater. Heat butter in a medium nonstick skillet over medium heat. Add sweet potato, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add leftover stuffing and cook, pressing down firmly, until brown and crisp on the bottom, 6–8 minutes. Turn, drain any excess liquid from pan, and continue to cook until other side is brown and crisp, 6–8 minutes.

  • Drizzle hash with maple syrup, season with salt and pepper, and serve with poached eggs.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 240 Fat (g) 12 Saturated Fat (g) 6 Cholesterol (mg) 26 Carbohydrates (g) 20 Dietary Fiber (g) 1.5 Total Sugars (g) 3 Protein (g) 6 Sodium (mg) 272

Related Video

The Key to Perfectly Crisp Yet Tender Stuffing

Reviews Section

13 Cozy Recipes You Can Make With Leftover Thanksgiving Stuffing

While the words &ldquoleftover stuffing&rdquo might sound like an oxymoron, it does happen. And thank goodness&mdashwho doesn&rsquot want to keep eating your savory, herby Thanksgiving stuffing for a few days after the big holiday? The even better news (you know, other than leftovers) is there are as many leftover stuffing recipes as there are favorite methods of making this oh-so-popular Turkey Day side dish (find our favorite stuffing recipes here).

To preserve it properly, make sure you pack up your stuffing in an airtight container or resealable storage bag (push the extra air out of it before closing) within two hours of it coming out of the oven and hitting the table, and place storage containers on the top shelf of your fridge where the temperature is the most constant. Here, it will stay delicious for up to four days&mdashthen follow our instructions for the best way to safely reheating leftover stuffing. If you&rsquore not sure you&rsquoll be able to use it straight away, pop those containers in the freezer for about a month. Meanwhile, check out one of these delicious recipes for what to do with leftover stuffing.


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This recipe transforms leftover turkey and mashed potatoes into crispy patties for an easy day-after-Thanksgiving breakfast. The turkey is shredded, and diced carrot, onion, and celery give the patties a little extra crunch and flavor. Serve these topped with a fried egg and hot sauce in the morning, or next to some Braised Brussels Sprouts or a simple salad for an easy dinner that doesn’t taste like microwaved leftovers.

Game plan: This recipe was developed with Thanksgiving in mind, but it would work just as well with shredded roasted chicken.

The patties can be formed up to 24 hours in advance. Follow the recipe through step 2, cover the baking sheet with plastic wrap, and refrigerate until you’re ready to cook the patties.

Tips for Christmas and Eggs

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.


Recipe Summary

  • 8 potatoes, peeled and cubed
  • 3 pounds ground venison
  • 1 pound ground pork
  • ½ pound venison liver, finely ground (Optional)
  • ½ pound venison heart (Optional)
  • 2 large onions, finely chopped
  • 4 garlic cloves, minced
  • ¼ cup ground dried sage
  • salt and ground black pepper to taste

Place potatoes into a large pot and cover with salted water bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

Preheat oven to 300 degrees F (150 degrees C).

Stir together venison, pork, liver, heart, onions, garlic, and sage in a large bowl. Stir in potatoes season with salt and pepper. Place mixture into a large oven-proof Dutch oven with a lid.

Bake in the preheated oven until meat is fully cooked and flavors have blended, about 2 hours. Mix thoroughly with a fork, replace lid, and allow to rest for 15 minutes before serving.


Stuffing Hash #SundaySupper

By early next week I have a sneaking suspicion you will have a very full belly and a very stuffed fridge.

Thanksgiving has always been one of my favorite holidays – what’s not to like about it? You’ve got a meal where everyone involved in preparing it pulls out some of their greatest hits, plus it’s full of pure comfort food. Mashed potatoes, turkey, stuffing, mac and cheese, pie, and more! There’s nothing stuffy about the meal, well except the stuffing!

There’s so much food to go around that everyone to gets to go home with leftovers, at least this is the case with my family. Which means by Thursday evening you can dig into the fridge for Thanksgiving #2.

Oh you know what I’m talking about, don’t tell me you don’t go rooting around for some cold turkey and mashed potatoes and that very last slice of pie before bed.

Leftovers the next day almost always equal an epic Turkey sandwich of sorts, just make sure it contains the moist maker. What happens though after the turkey sandwich? I don’t know about you but I start to get really sick of what’s sitting in my fridge but who wants to waste the food? It’s time to repurpose the Thanksgiving leftovers into another totally awesome meal that doesn’t make it feel like you are forcing your way through the tupperware in the fridge.

When I was flipping through this years holiday issue of Bon Appetit, one recipe happened to catch my attention immediately and I did everything I could from screaming “this is genius” while reading it on my subway ride home.

They had come up with the idea of repurposing leftover stuffing into a breakfast hash. Why hadn’t I thought of that before? It’s simply perfect! Stuffing tends to get dried out once you reheat it but by frying it up, you get crispy bits that cry out for a poached or fried egg on top. The original recipe called for some shredded sweet potato to bulk up the hash which I added in mine plus some yukon gold that I had at home too. Any leftover stuffing would do, but I am partial to my Maple Sausage Cornbread Stuffing – it’s practically begging to be made into a hash.


*Tips for Dosing Cannabis Infusions

The potency of your infusions depends on many factors, from how long and hot it was cooked to the potency of your starting material. To test the potency of your finished product, try spreading ¼ or ½ teaspoon on a snack and see how that dose affects you after an hour. Decrease or increase dose as desired. You can then use this personalized “standard” dose as a baseline for your recipes.

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The entire family loves Cheesy chicken potato casserole recipe!

We have even made it for company and everyone raved about it. They asked for the recipe!

It is comfort food at its best! There is just something about this casserole that is so delicious.

Curl up after a long day with a plate of this tasty cheesey chicken potato casserole.

It is just so cheesy and delicious. It just makes you feel better!

Another one of our favorite comfort food recipes is Crock Pot Chicken Noodle Soup. I made this one night for dinner and took a container to a friend that had been feeling under the weather.

You just never know what someone might be going through. Being organized and having a menu plan has allowed me to not only to get dinner on the table for my family but to bless others.

If your family loves this recipe, try Easy Cheesy Potato Casserole Recipe. It’s so good! It reminds me of Cracker Barrel’s hashbrown casserole. Yummy!

If you are looking for an easy meal that your entire family will enjoy, try Spicy Creamy Chicken Pasta Recipe. It is loaded with tender chicken, tomatoes, cream cheese and more! It is creamy and delicious!

Another easy casserole is Hamburger Casserole recipe! Our entire family loves it!


  • 4 to 6 tablespoons butter
  • 1/2 cup celery (chopped)
  • 1/2 cup onion (chopped)
  • 1/4 cup green bell pepper (chopped)
  • 2 to 3 tablespoons red bell pepper (chopped or pimientos, diced)
  • 2 cups cooked potatoes (diced)
  • 1 1/2 cups​ ​cooked turkey (chopped)
  • 1 cup​ ​turkey gravy
  • 1 tablespoon parsley (chopped)
  • Salt (to taste)
  • Ground black pepper (to taste)

Place a large skillet over medium heat. Add 4 tablespoons of butter.

When the butter is hot, add the celery, onion and the red and green bell pepper. Cook until the vegetables are tender and the onions are translucent, stirring frequently.

Add the diced potatoes along with the remaining 2 tablespoons of butter. Cook for about 5 to 10 minutes, or until the potatoes are lightly browned.

Add the chopped turkey, gravy and parsley. Sprinkle with salt and freshly ground black pepper.


Country Ham Hash Recipe

Once you start cooking this Country Ham Hash, the inviting aromas will have your sleepy overnight guests hurrying down the stairs and into the kitchen. You can get a head start on this breakfast side dish by chopping all of the vegetables a day in advance. Store the potato cubes in water to prevent browning, and pat them dry with paper towels before adding them to the skillet so they will cook up nice and crisp. If you're prepping everything day of, peel the russet potatoes and pat them with a paper towel to absorb excess moisture while the ham sizzles in the skillet. Transfer the ham to a separate plate, then add the potatoes, onion, and bell pepper to the skillet. Cook until the potatoes are tender, adding in garlic, pepper, and salt. While the mixture cooks go ahead and chop the cooked ham, stirring it into the potatoes once they are tender. Country Ham Hash is delicious for a holiday brunch, but it also makes a satisfying and quick meal for the family during the week. Add a tossed green salad to round out the meal.


Hearty Potato Pancakes from frozen Hash Browns

Savory German Style potato pancakes out of frozen hash browns – easy to throw together without having to peel and grate potatoes.

We like them with applesauce to balance the flavor, but good with many variations. Eggs make this hearty enough for a meal.

-Dice-

One of the secrets to good potato pancakes is squeezing as much liquid out of the potatoes as you can. I have a few “baking cloths”, some just old but clean sheets, for various things (i.e. covering bread while rising). I use one for this recipe to squeeze the liquid out of the potato and onion.

Potato pancakes and applesauce are one of the German foods I was raised on, but now I like them in all kinds of ways. These are lightly fried with at least a little less fat (4 T in electric skillet) and no dairy. Makes 8 patties.

Ingredients:

  • 26 oz bag frozen hash browns, thawed (about 6 cups)
  • 1 C chopped onion (one large)
  • 3 eggs
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • ½ Cup flour

Directions:

Rinse frozen hash browns with water in colander, and drain pushing as much excess water as possible out. Add to bowl with chopped onion. Using some kind of cloth (an old clean sheet works), wrap potatoes and onions together and squeeze liquid out (should get a cup or more, it’s surprising but the drier the better). Discard liquid, and return dry ingredients to large bowl.

Beat eggs till smooth, then add to potatoes and coat evenly. In separate bowl, mix flour and all spices together, and stir in with the potato egg mixture to coat evenly. This should make a thick paste like consistency, almost like a meatloaf.

In electric skillet, heat 4 Tbl oil at 200 degrees (or regular skillet on medium in batches). Mound ½ Cup scoop of potato mixture onto skillet, and press with spatula to aout 1/2″ thick. Let cook 5 minutes or more until edges of patty start browning…don’t turn too early if you want them to stick together. Turn and cook additional 5-7 minutes without lid (both sides should be browned). Then cover and cook 10 minutes more.


Watch the video: Stuffing Hash (November 2021).