Turn your leftover Thanksgiving stuffing into a tasty dish the day after. Searing it in a cast iron skillet (like you would with hash) makes the edges crusty and delicious. Top it with a fried egg for the ultimate post-holiday brunch.
4 cups leftover stuffingI used leftover Sausage Butternut Apple Stuffing
4largeeggs
vegetable spray
pinchsalt
pinch pepper
Optional Garnishes:
chopped parsley
hot sauce
shredded cheesesuch as cheddar, monterey jack, or gouda
Instructions
In a cast iron skillet or other heavy-bottomed skillets, heat the oil over medium-high heat. Add the stuffing when the oil slicks across the hot pan.
Press down on the stuffing with a spatula, so 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 the stuffing with the 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.
Notes
You can use most any type of stuffing for this easy breakfast recipe.