This is not a recipe. This is what you’re hangry for the morning-after Thanksgiving. 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”.
Look, I know it’s not really hash. But 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 don’t you dare put this in the microwave.
Get out your cast iron skillet or a heavy bottomed pan. Heat up some oil to a medium high, not quite smoking temperature and add the leftover stuffing. Now press down with a wide spatula so that every bit of the stuffing on the bottom is getting seared and crisped. Let it go for a minute or two, before flipping it to sear and crisp the rest.
In a separate skillet — DO NOT GIVE ME THE HAIRY EYEBALL ABOUT A SECOND PAN — fry an egg — however you like. Sunny-side up, over easy, over medium heck, poach it for all I care — but make sure you’ve got some runny yolk — because you want that. By the way, you should probably be drinking a Bloody Mary while you’re making this — tell your other half to keep em coming…
Serve that egg, right on top of the crispy hash. I’ve given ideas for other add ons if you’re so inclined, but I’m a purist. Now run along and make this for yourself.
Turn your Thanksgiving dinner into brunch with crispy stuffing topped with a fried egg.
- 1 tablespoon canola or vegetable oil
- 4 cups leftover stuffing I used leftover Sausage Butternut Apple Stuffing
- 4 large eggs
- vegetable spray
- pinch salt
- pinch pepper
- chopped parsley
- hot sauce
- shredded cheese such as cheddar, monterey jack, or gouda
In a cast iron skillet or other heavy bottomed skillet, heat the oil over medium high heat. When the oil is very hot and the oil slicks across the pan add the stuffing. Press down on the stuffing with a spatula so that the bottom starts to crisp and brown. Use the spatula to turn and flip the stuffing so that it can brown and crisp on the other side -- pressing down on stuffing with spatula to get full contact with the pan. Don't worry if the stuffing breaks up, it won't stay in a solid piece.
Cook 5-8 minutes or until stuffing is hot and has lots of crispy surfaces and edges. Set aside.
Heat a frying pan over medium high heat. Spray with vegetable spray. When pan is hot, crack an egg into the pan and cook until the whites are mostly cooked. Sprinkle with salt and pepper. Serve as is for sunny-side up eggs or flip the egg and cook for another 30 seconds to a minute to completely cook the white for an over easy egg.
Mound the stuffing onto plates and top each with a fried egg. Sprinkle with parsley (optional) for a little color and any of the optional garnishes. Enjoy with a Bloody Mary or Michelada.
More Easy Breakfasts:
“Pin It” For Later!