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Thanksgiving Leftovers: The Hash

December 3, 2013

Don’t let the word hash be tainted by images of mystery meat and potatoes from a can.  Oh no!  Clear your mind.

To make a great hash, you need some protein (chicken, turkey, duck, sausage, beef, etc.), usually some starch (potato, corn, etc.), some fat (bacon grease, butter, duck fat, etc.).  Fry it up together in a pan.  You can top it with some shredded or grated cheese and perhaps an egg.  So delicious.

Thanksgiving HashTo use our leftovers, I chose the leftover veggies, turkey giblets and neck meat.  My veggies came from the All Things Veg cookbook: Roasted Brussels Sprouts with Walnuts, Cranberries and Blue Cheese.  I used pecans instead of walnuts and added some crumbled bacon.  This was even better the second day. MMMMMmmmmm.

So I fried some turkey giblet and neck meat in some bacon fat and then added my Roasted Brussels Sprouts.  Sauteed until nice and toasty.

Thanksgiving Hash

Topped with a fried egg and sprinkled with a bit of sea salt and pepper.

Thanksgiving Hash

Thanksgiving HashThese are elevated leftovers.  But, not too pretentious that you can’t eat it in your pajamas, served along side whole wheat toast slathered in cranberry sauce.

Thanksgiving Hash

 

 

One Comment leave one →
  1. Sarah D permalink
    December 3, 2013 8:53 pm

    Looks good!
    For me, “hash” is cooked hamburger and potatoes (and a few other ingredients). I like to add beef gravy (sprinkle flour over hash and add broth) as well to moisten it. My dad likes the hash in a can… I think it looks strange! =)

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