Remember your smokin' spread with this leftover turkey hash. Sweet potato, stuffing, and turkey are sautéed, topped with runny poached eggs and drizzled with maple syrup for a breakfast you'll be thankful for.
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When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. Place a cast iron skillet on the grill while it preheats.
Grate sweet potato on the large holes of a box grater. Add butter to preheated skillet and swirl to coat bottom of the skillet. Add sweet potato shreds and season with salt and pepper, to taste.
Close grill lid and cook for 10 minutes, stirring once in between cooking or until tender.
Add leftover stuffing and shredded turkey and cook until brown and crisp on the bottom, about 10 minutes.
Drain any excess liquid from pan and crack eggs over top, being careful not to break the yolk. Close lid and continue to cook for an additional 10 minutes.
Drizzle hash with maple syrup and season with salt and pepper. Serve immediately. Enjoy!
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