BREAKFAST - Brussels Sprouts, Potatoes, and Turkey Hash

By Aemelia

Charred brussels sprouts get crisp, sweet and flavorful—perfect for smothering with egg yolks and gravy.

Note: This recipe is quite forgiving as far as ingredient and amounts go. Feel free to increase or decrease the amount of turkey and potatoes. I do like to have a high proportion of brussels sprouts,Leftover roasted brussels sprouts or fresh brussels sprouts will work equally well here.

Ingredients

• 2 tablespoons vegetable oil or turkey fat
• 3 cups finely shredded brussels sprouts
• 1 small onion, finely sliced (about 3/4 cup)
• 2 cups leftover or packaged (c00ked)roasted potatoes, cut into 1/4-inch dice
• 1/2 pound roasted turkey meat, cut into 1/4-inch dice
• 1 tablespoon chili sauce
• 1 teaspoon hot sauce
• Kosher salt and freshly ground black pepper
• 2 to 4 eggs
• Turkey gravy

Preparation

Step 1

Special Equipment: Cast Iron Skillet

1. Heat oil in 12-inch non-stick skillet over high heat until smoking. Add brussels sprouts, onions, and potatoes. Stir once then cook without moving until charred, about 2 minutes. Flip, stir, and repeat until well charred all over, about 10 minutes total, adding turkey half way through cooking. Add chili sauce and hot sauce and season to taste with salt and pepper.

2. Transfer mixture to 10-inch cast iron skillet. Make 2 to 4 wells on surface and add an egg to each. Cover and cook over medium-high heat until bottom is charred and eggs are cooked to desired level of doneness, about 5 to 8 minutes. Serve with turkey gravy.