Thanksgiving Leftover Breakfast Hash

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 with a fried eggThanksgiving 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?

Thanksgiving breakfast ideas for leftovers

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.

Thanksgiving leftover hash on a plate

If you like this breakfast recipe, try these others:

If you like this leftover Thanksgiving breakfast idea, check out these others:

Brussels Sprout Breakfast Hash

Prep Time 10 min Cook Time 20 min Total Time 0:30

Ingredients

  • 2 lb. brussels sprouts, cleaned, outer layer removed, and chopped somewhat fine
  • 6 strips nitrate-free bacon
  • 2 chicken sausages, chopped
  • 1 large orange sweet potato, cubed
  • 1 large white sweet potato (or red potatoes), cubed
  • 1 apple, cut into cubes
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 tbsp grass-fed butter or oil of choice
  • Himalayan sea salt, to taste

Directions

  • In a skillet heat oil and garlic
  • Add in onions and let sauté for 2 minutes
  • Add in cubed sweet potatoes and brussels sprouts (cut in half or quarters) and let cook for 5-7 minutes, mixing often, until soft
  • Add apple, cooked crispy bacon, and chicken sausage into the pan
  • Mix and cook for an additional 5-7 minutes until all the flavors are combined and brussels sprouts and sweet potatoes are soft
  • Serve plain or with eggs!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Maple Roasted Brussel Sprouts with Bacon

    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!
    Roasted brussel sprouts with bacon in a bowl

    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? 

    Ingredients Needed:

    We love the short ingredient list here, especially since this dish is so flavorful!

    • Brussels Sprouts
    • Bacon
    • Maple Syrup
    • Olive Oil
    • Salt and Pepper
    • Garlic Powder


    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:

    Watch the video:

    Like this veggie side dish? Try these other favorites:

    Maple Roasted Brussels Sprouts with Bacon
    Serves 4
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    Print
    Prep Time
    10 min
    Cook Time
    25 min
    Total Time
    35 min
    Prep Time
    10 min
    Cook Time
    25 min
    Total Time
    35 min
    Ingredients
    1. 2 lb. brussels sprouts, halved & outer leaves removed
    2. 2 tbsp + 1 tsp extra-virgin olive oil
    3. 1/2 tsp Himalayan sea salt
    4. 1/2 tsp freshly ground pepper
    5. 1/2 tsp ground garlic
    6. 1-2 tbsp pure maple syrup
    7. 4 strips nitrate-free bacon
    Instructions
    1. Preheat oven to 425
    2. Halve brussels sprouts and remove outer leaves
    3. Line baking pan with foil
    4. Toss brussels sprouts with oil, salt, and pepper
    5. Roast, stirring mid-way, for 20-25 minutes until caramelized and tender
    6. While roasting, cook bacon using desired method (oven, microwave, or skillet), let cool and set aside
    7. When brussels sprouts are done, heat 1 tsp oil in a large skillet and transfer them to the skillet
    8. Pour 1 tbsp maple syrup over the brussels sprouts and toss to coat evenly with a wooden spoon
    9. Let cook for 3 minutes over medium-low heat, stirring often
    10. Taste and add the 2nd tbsp maple, based on desired taste (I didn't find it needed it)
    11. Sprinkle bacon, ground garlic, and extra Himalayan sea salt on top and serve hot
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    Easy Vegetarian Hot and Sour Soup

    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.

    Close up shot of vegetarian hot and sour soupHot 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.

    Easy hot and sour soup in a pot

    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

    Two portions of cooked Hot and sour soup recipe

    What You Need to Make this Recipe

    • 1 tablespoon avocado oil
    • 5 ounces shiitake mushrooms
    • 1 onion
    • 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)
    • 3 eggs
    • 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:

    Hot and Sour Soup

    Prep Time 00:05 Cook Time 00:30 Total Time 00:35 Serves 4

    Ingredients

    • 1 tablespoon and 1 teaspoon avocado oil, divided
    • 5 ounces shiitake mushrooms, sliced
    • 1 onion, small dice
    • 1 teaspoon fine sea salt
    • 3 garlic cloves, minced
    • 1” ginger, grated
    • 2 large carrot, cut into matchsticks
    • 2 cups shredded brussels sprouts (see note)
    • 1 cup napa cabbage, finely sliced 
    • 1 medium zucchini, cut into matchsticks
    • 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
    • 3 eggs, beaten and whirled in
    • 1/4 cup white vinegar
    • 1 teaspoon white pepper
    • 2 scallions, sliced thin, for garnish
    • Cilantro, for garnish
    • 1 cup firm tofu, drained and diced (optional)
    • Red pepper flakes, to taste 

    Directions

    1. Heat a large heavy bottomed pot over medium high heat and add oil.
    2. Cook mushrooms until all the liquid has evaporated, about 5 minutes.
    3. Add onion, salt and 1 teaspoon avocado oil and cook until the onion has softened, about 5 minutes.
    4. Add garlic and ginger, cook 1 minute.
    5. Add carrot, brussels sprouts, cabbage and zucchini and cook 5 minutes.
    6. Add bone broth / stock and fish sauce and bring to a boil. Lower heat and simmer until vegetables are cooked through, about 10 minutes.
    7. In a small bowl whisk together arrowroot and coconut aminos. Add to soup and bring to a boil.
    8. In a bowl scramble eggs and add to boiling pot and immediately stir until the eggs have cooked into ribbons.
    9. Remove from heat and add vinegar, white pepper, scallions, cilantro and tofu.
    10. 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.

    Recipe Notes

    1. 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.
    2. 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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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Gluten Free Pumpkin Biscuits

    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 biscuitsGluten 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:

    • Almond Flour
    • Tapioca Flour 
    • Coconut Flour
    • Baking Powder
    • Cinnamon (omit for savory)
    • Fine Sea Salt
    • Butter
    • Pumpkin Puree
    • Honey (omit for savory)
    • Egg

    Gluten free pumpkin biscuits in a bowl.

    How to Make These Pumpkin Biscuits

    1. Whisk together the dry ingredients.
    2. Rub the butter into the dry mix until it is completely combined.
    3. In a separate bowl whisk together the pumpkin, honey and egg and add it to the flour mixture.
    4. 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.

    Pumpkin biscuits cut in half with butter.

    If you like this gluten free baking recipe, check out these others:

    If you like this pumpkin recipe, check out these others:

    Paleo Biscuits
    Serves 6
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    Print
    Prep Time
    5 min
    Cook Time
    15 min
    Total Time
    20 min
    Prep Time
    5 min
    Cook Time
    15 min
    Total Time
    20 min
    Dry
    1. 1 cup blanched almond flour
    2. 2 tbsp coconut flour
    3. 1/2 cup tapioca flour or arrowroot powder
    4. 1 tsp baking powder
    5. 1/4 tsp Himalayan sea salt, more to taste
    6. Optional: make them more of a sweet roll by adding a touch of cinnamon and raw honey*
    Wet
    1. 1/4 cup organic canned pumpkin (OR unsweetened applesauce)**
    2. 1 organic egg
    3. 3 tbsp grass-fed butter, cold or room temperature (not melted)
    Instructions
    1. Preheat oven to 350
    2. In a bowl combine dry ingredients
    3. Add in wet ingredients and whisk together to combine
    4. Line a baking sheet with baking lineror parchment paper
    5. Roll dough into balls (does not have to be perfect)
    6. Bake for 12-15 minutes or until cooked through and flakey
    Notes
    1. *Leave out this step for a more savory roll!
    2. **Both the pumpkin or the applesauce will aid in the soft, fluffy, flakey texture- they can be subbed 1:1
    3. Serve warm with butter
    Lexi's Clean Kitchen https://lexiscleankitchen.com/