Turkey, Sweet Potato Breakfast Hash
Turkey, Sweet Potato Breakfast Hash
Potatoes, Pastas and Grains
Ingredients
- 2 tablespoons Fustini's Sage and Wild Mushroom olive oil
- 1/2 fennel bulb, sliced
- 1/2 cup mushrooms, sliced
- 1 cup leftover roasted sweet potatoes
- 1 cup leftover stuffing
- 2 cups leftover turkey, cubed
- 1/2 cup chicken stock (if needed)
- salt and pepper to taste
- 1/2 cup green onion, sliced
Directions
- Heat a medium sauté, pan on medium-high. Add 1 teaspoon of olive oil. Cook fennel and mushrooms until lightly browned, remove from pan. In the same pan, add the remaining olive oil. Add leftover sweet potatoes, stuffing, turkey and reheat until warm. Add the chicken stock if the turkey seems dry. Season with salt and pepper as needed. Return mushrooms and fennel to the pan. Stir and reheat for about a minute. Serve garnished with green onion.
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