This Thanksgiving Leftover Breakfast Hash is the perfect post holiday meal! It uses a mix of sweet and savory leftovers and will be a huge hit. It’s so delicious and is simple to put together, for a great day-after-thanksgiving breakfast.
Thanksgiving Leftover Breakfast Hash
We love non-recipe recipe’s over here, and this is the perfect one. While this Thanksgiving Leftover Breakfast Hash certainly is a recipe, it leaves a lot of room for creativity based off of what you served at your Thanksgiving meal. Using both sweet and savory elements, this hash uses brussels sprouts, potatoes, turkey and cranberry sauce to make the ultimate post holiday meal. Plus, we include some other options to use, just in case you don’t have all the leftovers you need to make it!
Top it with a fried egg, or eat it as is. Either way, it’ll be delicious and dare we say it, maybe even better than the actual Thanksgiving dinner?
Ingredients for Thanksgiving Leftover Breakfast Hash
Here is what we included in our leftover hash. We went ahead and offered alternatives for each ingredient, just in case you don’t have all of the suggested ingredients.
Bacon: Start with fresh bacon here!
Onion: Also, fresh. Using some fresh elements gives this a “new” feel to the hash.
Roasted Brussels Sprouts: If you didn’t have roasted brussels, either use fresh (they’ll cook at the same time) or substitute in another hearty vegetable. Or alternatively you could use something like leftover green beans, though you’d want to wait to add those until the end.
Roasted Potatoes or Sweet Potatoes: If you didn’t have these, go ahead and use fresh potatoes. You must par-boil them first. To do so, boil them until they are just barely tender. Then, finishing cooking them for a few more minutes in the actual skillet with the other leftovers.
Leftover Turkey Meat: If there is one thing you likely have leftovers of, it’s this! If you didn’t you could substitute in cooked chicken.
Cranberry Sauce: This sweetness really brings the dish all together! If you didn’t have any leftover cranberry sauce, use a fresh apple. Add it to the skillet along with the brussels sprouts so it can cook all the way through.
Salt and Pepper: Depending on how well seasoned your original food is will dictate how much seasoning you may need to add. Don’t add any until the end.
If you like this breakfast recipe, try these others:
If you are looking for a versatile side dish that works for both a quick weeknight meal or a decadent holiday dinner look no further than this recipe for Maple Roasted Brussel Sprouts with Bacon! Cooking the brussels sprouts with bacon and maple syrup is sure to make this side dish a fan favorite for everybody! This paleo-friendly recipe is sweet and savory and definitely going to be in your winter meal plan rotation!
Maple Roasted Brussel Sprouts with Bacon
I was never a fan of brussels sprouts until a few years ago, and now I can’t get enough! These Maple Roasted Brussel Sprouts with Bacon convert just about anybody to be a brussel sprout lover. This easy brussel sprouts recipe combines savory and sweet tastes to adhere to just about anyone’s liking! Plus, is there any greater combination than maple and bacon together?
We love the short ingredient list here, especially since this dish is so flavorful!
Salt and Pepper
What to serve with Roasted Brussel Sprouts
This dish is the perfect Thanksgiving side dish. But also, it’s so darn good you’ll want to have this on rotation all Fall and Winter long. This dish would be great served with:
This vegetarian Hot and Sour Soup is a super flavorful and easy weeknight dinner that comes together quicker than it takes to order from your neighborhood takeout! It’s packed full of veggies, is so warm and comforting, and a healthier option because you control the ingredients that go in to it! This easy soup is gluten and dairy free, low carb and with options for paleo and whole30 friendly.
Hot and Sour Soup Recipe
When Mike and I were in Toronto visiting family a few months back, our cousin Maggie (hi love!) made a hot and sour soup that was hearty and flavorful, and totally veggie-packed. I immediately came home and got to creating a recipe similar to hers because I knew you all would love it as much as I did. It’s such a comforting and hearty weeknight dinner, AND it’s makes great leftovers!
There are many different recipes and versions of Hot and Sour Soup, but today we are focusing on making a vegetarian version with a ton of veggies, and making it as easy as possible to prep for a quick (and flavorful) weeknight dinner.
What is in hot and sour soup?
The “hot” in this soup traditionally comes from using fresh ground white pepper, and the “sour” comes from using vinegar. The soup is also made rich and flavorful from mushrooms. Traditionally this would be dried mushrooms (along with some other ingredients like dried lily buds) but we are trying to keep this really approachable using easy to find ingredients at the store, so we opted for fresh shiitake mushrooms. They’re cooked separately first to evaporate the water in them and concentrate their flavor.
Our Approach to Hot and Sour Soup
Veggies make up the the bulk in this recipe, with carrots, shredded brussels sprouts (a fun unique addition), napa cabbage, and zucchini that are poached in the soup, but you can substitute whatever you have on hand. The soup is slightly thickened using a bit of arrowroot and then some scrambled eggs are added in to make fine “ribbons”. Wait until the end to add white vinegar and ground white pepper so that those flavors really shine through!
Additional Options for this Easy Soup
Add tofu (I generally avoid soy, but occasionally will use non-go tofu if it fits a recipe, like this soup.)
Red pepper flakes to add a bit more heat to it
If you wanted to add more protein chicken or pork would work well here
What You Need to Make this Recipe
1 tablespoon avocado oil
5 ounces shiitake mushrooms
3 garlic cloves
1” piece ginger
2 large carrot
2 cups shredded brussels sprouts (look for pre-shredded in the produce)
1 small napa cabbage
1 medium zucchini
6 cups chicken bone broth or veggie stock
1 teaspoon fish sauce (optional, leave out for vegetarian)
1 tablespoon arrowroot
1/4 cup coconut aminos (soy sauce substitute)
1/4 cup white vinegar
1 teaspoon white pepper (this is what makes it “hot”)
2 scallions, for garnish
Cilantro, for garnish
1 cup firm tofu (optional)
Red pepper flakes and salt
If you like this easy soup recipe, try these others:
In a bowl scramble eggs and add to boiling pot and immediately stir until the eggs have cooked into ribbons.
Remove from heat and add vinegar, white pepper, scallions, cilantro and tofu.
Taste to season (we like to add a touch of red pepper flakes for a bit more heat) and serve immediately with garnish of choice.
Looking to cut down on prep time? These days you can find prepped veggies in the grocery store and we were able to find shredded brussels, sliced cabbage and match stick carrots at our local grocery store.
I generally avoid soy, but occasionally like a soup with tofu in it. If adding tofu, make sure you buy a non-gmo one if possible! AND, if tofu isn't your thing, you can totally leave it out or add a different protein of choice!
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These Gluten Free Pumpkin Biscuits come together quickly and are made using a mix of almond flour and coconut flour. They can be made in under 30 minutes, and are perfect on their own served with a meal or as a dessert. We’ve included options to make them either sweet or savory.
Gluten Free Pumpkin Biscuits
These Gluten Free Pumpkin Biscuits are a classic recipe here at Lexi’s Clean Kitchen since around 2014! We love them because they can be made as a sweet version, that is more like a scone, or a savory version that is perfect for serving with dinner. They are also equally great as a shortcake, a cobbler, or on top of a soup. Did we mention they are easy to make, too?
Here is what you need to make them:
Cinnamon (omit for savory)
Fine Sea Salt
Honey (omit for savory)
How to Make These Pumpkin Biscuits
Whisk together the dry ingredients.
Rub the butter into the dry mix until it is completely combined.
In a separate bowl whisk together the pumpkin, honey and egg and add it to the flour mixture.
Drop biscuits on a sheet tray and bake!
Savory or Sweet
Follow the recipe as written to make this sweet. To make them savory, omit the cinnamon and honey and follow the rest of the ingredients and directions.
If you like this gluten free baking recipe, check out these others: