2017-11-22 / Entertainment

Thanksgiving for breakfast

By ANGELA SHELF MEDEARIS

Since I was a child, my day-after-Thanksgiving breakfast has always been the same. I pick out a bowl and place a layer of moist, vegetable-studded dressing, green beans or cabbage, corn, a slice of turkey and a dollop of cranberry sauce. I warm up my “Turkey Bowl” in the microwave and enjoy a few moments of solitude before everyone else wakes up.

I like using the leftovers from our Thanksgiving dinner as a delicious foundation for a flavorful breakfast. Most of the ingredients from a traditional Thanksgiving dinner can be transformed into a hearty breakfast -- with a few tweaks.

Try these recipes for Thanksgiving Breakfast Hash on Mashed Potato Cakes and Turkey and Dressing Frittata, and let the feasting continue!

Thanksgiving Breakfast Hash
1 cup leftover mashed potatoes, at room temperature
1 large egg, plus 4 for frying
1/4 cup milk

1/3 cup all-purpose flour
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon ground black pepper
5 teaspoons extra-virgin olive oil
1/2 small onion, chopped
2 cloves garlic, finely chopped
1 small red bell pepper, stemmed, seeded and chopped
8 ounces diced leftover turkey meat, about 2 cups
1/2 cup leftover turkey gravy
1/4 cup leftover cooked corn kernels
3 green onions, roots removed, white and green parts
diced

1. Heat the oven to 200 F.

2. In a bowl, mix the potatoes, egg and milk together until combined. Add the flour, poultry seasoning, salt and pepper, and mix until smooth. Heat 2 teaspoons of the oil in a large, non-stick skillet over medium heat. Pour about 1/3 cup of the batter into the skillet.

3. Gently spread the batter into a circle about 4-inches wide, and cook, flipping once, until golden brown, 3-4 minutes per side. Transfer to the oven to keep warm. Repeat with remaining batter.

4. Heat 1 tablespoon of oil in the skillet over medium low heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the red pepper and cook until softened, about 4 minutes more. Add the turkey, gravy and corn and cook, stirring, until turkey is heated through. Season hash with salt and pepper. Pour into a bowl, cover with foil and set aside.

5. Heat the remaining teaspoon of oil into the skillet over medium-high heat. Crack the eggs onto the skillet and cook until desired doneness. To serve, put a warm mashed potato cake on each of 4 plates; top the cakes with even amounts of the turkey hash and top with the fried egg and sprinkle with the green onions. Serves 6.

Turkey and Dressing Frittata
2 tablespoons olive oil
2 cups leftover stuffing
1 cup of diced leftover
turkey
1 cup of shredded cheddar cheese
8 large eggs
3/4 cup milk
1 tablespoon poultry seasoning 1/8 teaspoon red pepper
flakes
1/4 teaspoon ground
nutmeg
1 teaspoon salt
1 teaspoon ground black
pepper
2 tablespoons grated
Parmesan
1/4 cup chopped parsley,
optional

1. Heat oven to 400 F.
Place the olive oil in a nonstick skillet and turn heat to
medium high.
2. Mix stuffing and turkey
in a bowl, then put mixture
in the bottom of pan to
warm through. Sprinkle
grated cheddar cheese over
top.
3. In a medium bowl,
whisk together eggs, milk,
poultry seasoning, red
pepper flakes, nutmeg and
the salt and pepper. Pour
egg mixture over stuffing
and cheese, making sure to
cover the stuffing. Sprinkle
Parmesan over top.
4. Carefully transfer to
preheated oven. Bake until
the eggs are set and the sides
have puffed up a little bit,
and cheese is golden, about
15 to 20 minutes.
5. Cool before cutting.
Sprinkle with fresh parsley,
if desired.

©2017 King Features Synd.
and Angela Shelf Medearis

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