Happy holiday weekend everyone. I hope you all had an amazing thanksgiving and are finding some great black friday deals. I wanted to share my favorite way to use up all those delicious turkey day leftovers in my quick and easy breakfast hash. All you need is eggs, meat of choice and tons of veggies.

I find it so important to reuse leftovers because waste is such a huge issue in America. I feel the more we pay attention to waste the more food we can give to those in need.

Did you know that American households waste 76 billion pounds of food per year! The average person wastes 238 pounds for food per year which amounts to on average of $1,800. Holly cow that is a ton of money and food and there are some great things we can do to help improve that number. Here are some tips to help you better the biggest causes to the waste:

  1. Food spoilage – store food properly and keep perishable fruits and vegetables in eye sight so you remember what you have in the fridge. Also keep an inventory of what you buy and meal plan based on what your week looks like. Don’t just buy to buy. 
  2. Over cooking – cook the amount you know you will eat. Make sure if you make extra it is food you enjoy eating as leftovers. Freeze if you can and when in doubt make tacos or a frittata. 
  3. Date labels – sell buy, best of used by and expired by. They way I treat these is to really follow my nose. Especially when it comes to dairy products and sauces and dressings. Also more of the refrigerated products you buy. Companies mainly place these dates on the package to save them selves. If vegetables are getting sad looking make a soup, or chop up and make a stir fry. If the food is bad recycle the packaging and either compost the food or throw it in the trash.
  4. Cook, eat and use every part of the food – the stems, peels, leaves and greens. Make a stock, purees and sauces which are allow fantastic to freeze. 
  5. COMPOST – I love to compost and have one in my kitchen. It is really easy to do and a great way to help reduce waste and help create a more sustainable planet. 
  6. A few things that you can do with some waste you might have – before produce goes bad make a soup or stock, label your foods and keep leftovers at eye level in the fridge. Plan your meals so you double up on ingredients.  

Breakfast Hash Leftover Style

Quick and Healthy Breakfast packed with leftovers
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 4


  • 2 tbsp olive oil or ghee
  • 3 cups leftover roasted vegetables
  • 1 cup chopped greens (kale, spinach)
  • 1/2 lb chopped roasted turkey
  • 1/4 cup leftover stuffing (optional)
  • 1/2 jalapeno seeded and diced
  • 2 tbsp fresh cranberry sauce
  • kosher salt and pepper
  • 4 pasture rasied eggs
  • 1/4 cup fresh herbs for topping


  • Heat 2 tbsp ghee or olive oil in a large cast iron skillet over medium high heat. Add the roasted veggies and cook 3-4 minutes. Then add jalopeno and greens. Cook another 2 minutes until the greens are wilted. Seaon with salt and add turkey, stuffing and cranberry sauce mix until all combined.
    Use a spatula to create 4 wells in the hash. Crack an egg into each well, season with salt and pepper and cook until the eggs are done to your liking. You can add a lid to the pan to cook the eggs through faster.
    Remove the breakfast hash from the heat. Top with fresh herbs. Serve immediately.
Keyword breakfast, eggrecipe, leftovers, mealprep, nowaste