By Traeger Kitchen
Remember your smokin' spread with this leftover turkey hash. Sweet potato, stuffing, and turkey are sautéed, topped with runny poached eggs and drizzled with maple syrup for a breakfast you'll be thankful for.
Prep Time
Cook Time
Pellets
2
Activating this element will cause content on the page to be updated.1 | sweet potatoes |
2 Tablespoon | unsalted butter |
2 Cup | leftover stuffing |
1 1/2 Cup | leftover turkey |
4 | eggs |
To Taste | maple syrup |
To Taste | salt and pepper |
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.
450 ˚F / 232 ˚C
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.
1 sweet potatoes
2 Tablespoon unsalted butter
3
Close grill lid and cook for 10 minutes, stirring once in between cooking or until tender.
450 ˚F / 232 ˚C
4
Add leftover stuffing and shredded turkey and cook until brown and crisp on the bottom, about 10 minutes.
450 ˚F / 232 ˚C
2 Cup leftover stuffing
1 1/2 Cup leftover turkey
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.
450 ˚F / 232 ˚C
4 eggs
6
Drizzle hash with maple syrup and season with salt and pepper. Serve immediately. Enjoy!
To Taste maple syrup
To Taste salt and pepper