Steps

• Step 1

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. Place a cast iron skillet on the grill while it preheats.

  00:15

  450 ˚F / 232 ˚C

• Step 2

  Grate sweet potato on the large holes of a box grater. Add butter to preheated skillet and swirl to coat bottom of the skillet. Add sweet potato shreds and season with salt and pepper, to taste.

  Ingredients

  • 1  sweet potatoes

  • 2 Tablespoon unsalted butter

• Step 3

  Close grill lid and cook for 10 minutes, stirring once in between cooking or until tender.

  00:10

  450 ˚F / 232 ˚C

• Step 4

  Add leftover stuffing and shredded turkey and cook until brown and crisp on the bottom, about 10 minutes.

  00:10

  450 ˚F / 232 ˚C

  Ingredients

  • 2 Cup leftover stuffing

  • 1 1/2 Cup leftover turkey

• Step 5

  Drain any excess liquid from pan and crack eggs over top, being careful not to break the yolk. Close lid and continue to cook for an additional 10 minutes.

  00:10

  450 ˚F / 232 ˚C

  Ingredients

  • 4  eggs

• Step 6

  Drizzle hash with maple syrup and season with salt and pepper. Serve immediately. Enjoy!

  Ingredients

  • To Taste maple syrup

  • To Taste salt and pepper