Great way to use up leftover Thanksgiving food.
Heat the oil in a large skillet; add the onion, carrot and celery. Season with a pinch of salt. Cook, stirring as needed, until vegetables soften, 5 minutes.
Stir in the turkey, potatoes and green vegetable; cook until warmed through. Add a little broth to moisten the hash, if needed. Taste for seasonings.
Meanwhile, fry the eggs with the butter in another skillet as you like, sunny side up, over easy, etc.
Serve the hash with a fried egg atop each serving and sprinkled with the parsley and olives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (288g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 265 | ||
Calories from Fat: 71 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 80.4mg | 25 % | |
Sodium 156.8mg | 5 % | |
Potassium 725.5mg | 19 % | |
Total Carbohydrate 21.4g | 6 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 18.1g | ||
Protein 26.3g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 265
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