October 31, 2016
Use leftover turkey to make Ohio food blogger Lemons For Lulu's Turkey Hash with Bacon and Brussels Sprouts for breakfast.
1 hr 10 mins
Cut the bottoms off of the Brussels sprouts and cut each one in half. Add the sprouts to the same hot skillet, add thyme, oregano and ½ a teaspoon of salt and cook them just until tender, about 10 minutes. Remove sprouts and set aside.
Add butter to the same skillet. Place potatoes in the hot skillet, sprinkle them with the remaining ½ teaspoon of salt and cook them until browned, about 30 minutes. When potatoes are finished, add sprouts and turkey to the potatoes reduce heat and stir. Keep warm.