One of my very favorite parts about holiday cooking is having all of those tasty leftovers stacked up in the fridge after a party. My friends at Family Circle Magazine asked me to create a holiday recipe with Eggland’s Best Eggs for the October issue of the magazine, and I couldn’t wait to share this easy breakfast recipe made up of many of those delicious holiday leftovers, topped with a perfectly cooked fried egg! 
This holiday-leftover breakfast hash is something that my dad used to whip up on the stovetop the morning after Thanksgiving, and every time I make it I think of him. It starts with some butter and onions and shallots cooked down in a pan for lots of aromatic flavors. Then you toss in leftover potatoes and stuffing from the holiday dinner the night before, mix in fresh herbs, and top with crispy chopped bacon pieces. The finishing touch is an Eggland’s Best fried egg, with a creamy bright yellow yolk in the center. There’s nothing better than slicing the side of your fork into the egg to let the soft-cooked yolk drizzle over the warm crispy bits of potato and onion and stuffing. 
The best part about this recipe is that you can mix and match the ingredients based on the leftovers you have in the fridge. Swap in leftover sweet potatoes or other roasted root veggies for the potato, or toss in crispy bits of breakfast sausage (or a sausage stuffing!) instead of the bacon. It can take lots of fresh herbs from your meal prep too, toss in sage from your turkey for a seasonal flavor. Get the full recipe below! 
- 2 Tbsp. of Butter
- 1 Small Yellow Onion, diced
- 1 Shallot, thinly sliced
- ½ Cup of Cooked Potatoes, diced
- 1 ½ Cups of Prepared Stuffing
- ½ Tbsp. of Fresh Chives, plus more for garnish
- ½ Tbsp. of Fresh Parsley, plus more for garnish
- 1 Tsp. of Paprika
- Salt and Pepper
- 2-3 Eggland’s Best Eggs
- ¼ Cup of Cooked Bacon, roughly chopped
- In a sauté pan, melt butter and add the diced onion and shallots to the pan. Saute until softened.
- Add diced potatoes, leftover stuffing, parsley and chives to the pan and continue to sauté for 4-5 minutes. Add paprika to the hash, and season to taste with salt and pepper.
- While the hash is cooking, prepare fried eggs in a separate pan, cooking to your preferred doneness.
- Divide the stuffing hash onto two plates and top with roughly chopped cooked bacon, fried eggs. Garnish with additional fresh herbs if desired.
Please note: This post was created in partnership with Family Circle Magazine. All opinions, images and content are my own. Thank you for supporting brands that support this site!
