Leftover Stuffing Hash

Name: Leftover Stuffing Hash
Cook time: 10 min
Total time: 10 min
Ingredients: 2 teaspoons extra virgin olive oil (or canola or vegetable oil); 1 cup leftover stuffing; 1-2 large eggs (per person); pinch salt; pinch pepper; pinch chopped parsley (optional)

Jump to Recipe Jump to Video

Inside: The simple trick to making breakfast hash from leftover stuffing, complete with a fried egg on top.

Wondering what to do with leftover stuffing from Thanksgiving or Christmas? Why not make an epic breakfast hash? It only takes about 10 minutes and this EASY recipe transforms soggy leftover stuffing into hot, crispy-edged hash that’s just begging for an egg on top.

Fried stuffing hash with an egg on a plate.

Stuffing, to me, is one of the best parts of Thanksgiving, and while it might look sad in its post-holiday state, it just needs a bit of warming and crisping to rejuvenate it and reach its full potential.

What To Do With Leftover Stuffing

This is not a recipe. This is what you’re hungry for the morning after Thanksgiving or Christmas. When cooking is the last thing on your mind–and your fridge is stuffed with holiday fare. And all you want is something with an egg on top. Leftover Stuffing “Hash”. I know; my mouth is watering too.

This stuffing hash is my “cook’s secret.” Most folks put cold leftover stuffing on their post-Thanksgiving turkey sandwich but I think it makes the perfect Black Friday breakfast to fuel your holiday shopping marathon.

The great part is you can make it with any leftover stuffing you like. I’ve made it with leftover Butternut Stuffing and Green Chile Cornbread Stuffing, but you could use leftover StoveTop, which would also taste great. This particular batch was made with my Apple Sausage Stuffing; breakfast heaven!

Why you’ll love this recipe:

For one serving, you only need one cup of leftover stuffing and 1-2 eggs, depending on appetites.
It only takes about 10 minutes to make.
The stuffing is hot with crispy edges and plush interiors.
The yolk from an oozy fried egg mixes beautifully with the fried hash.
It can be vegetarian (if you have vegetarian stuffing).
It works with any stuffing recipe.

Ingredients:

Leftover Stuffing or Holiday Dressing–use whatever you have on hand.
Extra Virgin Olive Oil–you could also use Canola or vegetable oil, but olive oil is my preferred choice.
Eggs–depending on appetites, figure one to two eggs per person.
Salt & Pepper–for seasoning.
Parsley–for garnish. It perks up the dish to have some greenery on the plate.

Instructions:

Heat a heavy nonstick or cast iron skillet over medium-high heat until hot. Add the olive oil and swirl it around the pan. Add the stuffing and press into an even layer so that every bit of the leftover stuffing sears and crisps. Cook for one to two minutes without stirring.

2. Stir the hash, breaking it up into bite-sized bits and flipping it to brown more surface area, then spread it into an even layer, pressing down and cook for 1-2 more minutes so that the edges start to brown. (You can see a slight darkening and more golden color between pictures 1 and 2.

3. Continue to stir, flip and press for 2 more minutes until the bread gets crusty and golden and the stuffing hash smells fragrant. Turn down the heat to medium-low and let it continue to cook, stirring occasionally while you fry the eggs.

4. Heat a skillet over medium-high heat until the pan is hot. Spray with nonstick vegetable spray and add a drizzle of olive oil. Crack the egg(s) into the pan to fry; season with salt and pepper. Flip them and continue to cook to your desired doneness.

5. Divide the hash between plates and top each with one or two fried eggs and a sprinkle of parsley to serve.

Pro-Tips:

There are two tricks to making crispy stuffing hash: a hot skillet and patience. Be sure to let the pan heat up for 30 seconds to a minute before adding the oil. You need patience because while you’ll want to fuss with the stuffing, you need to leave it alone to crisp up. Stir every minute or so to ensure each part of the stuffing gets contact with the hot pan, and doesn’t burn, but give the stuffing surface enough time heat through and become golden and crusty, the way a proper hash should be.
The same trick applies when frying eggs. Heat an empty skillet until the pan is hot, then spray with vegetable spray and add a little olive oil. It creates a nonstick surface (even in stainless steel pans), and the egg will glide around in the pan without sticking (with some practice, you can flip the eggs in the pan without a spatula).
Use your nose–while you want the hash to get hot and crusty, you don’t want it to burn. Pay attention to the aromas and if your skillet gets too hot, pull it from the heat for 30 seconds to one minute; stir and resettle the bread mixture in the skillet to crisp.

Serving stuffing hash with an egg. — Doesn’t it make your mouth water?

Swaps and Variations:

Swap out fried eggs for poached or scrambled.
Top it with grated cheese during the last minute of cooking. The cheese will melt and add another layer of YUM!
It’s great with a spoonful of cranberry sauce on the side.
For a vegetarian version, use vegetarian stuffing.
For vegan stuffing hash, use vegan stuffing and serve with a tofu scramble. To give vegan stuffing a meaty quality, use vegan sausage crumbles or seitan.
Make it a benedict-style and serve it with hollandaise sauce.

A fried egg sitting atop crispy stuffing hash.

FAQs

Can you use any leftover stuffing to make hash?

Yes. I recommend using leftover bread-based stuffing. It works with cornbread and any flavor combination, such as apples and sausage, mushrooms and leeks, chorizo and sweet potato, fennel and butternut squash, and even cranberries and sausage.

Can I reheat stuffing hash in the microwave?

I don’t recommend it. It will turn crispy edges soggy and that’s not what you want for breakfast hash.

Storage:

Store leftover stuffing in an airtight container in the fridge for up to 5-7 days. When making the hash, use only what you need so it’s hot and crusty every time.

Freezing:

Freeze excess leftover stuffing in airtight containers or zip-top freezer bags for up to two months. I recommend freezing in one-to-two-cup portions so you can pull out a package for a quick breakfast.

More Thanksgiving Leftover Breakfast Ideas:

More hash recipes you’ll love:

Serving crispy fried stuffing hash with an oozy egg.

Print Pin Save

4.25 from 8 votes