Thanksgiving Leftover Gravy Breakfast Skillet Hash
Thanksgiving Leftover Gravy Breakfast Skillet Hash
Ingredients
For the Hash Base
- 6 slices bacon, diced
- 1 yellow onion, medium, diced
- 1 bell pepper, any color, diced
- 3 cups cooked potatoes, diced (roasted or boiled work well)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon dried thyme
For the Gravy & Eggs
- 1 1/2 cups leftover Thanksgiving gravy, warmed
- 4 large eggs
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat a large, oven-safe skillet (preferably cast iron) over medium-high heat. Add the diced bacon and cook until crispy, about 7-9 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet.
⏱️ 9 min
- 2
Add the diced yellow onion and bell pepper to the skillet with the reserved bacon fat. Cook, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in the diced cooked potatoes, kosher salt, black pepper, and dried thyme. Press the potato mixture into an even layer in the skillet. Cook without stirring for 8-10 minutes, allowing a crust to form on the bottom. Then, flip and cook for another 5-7 minutes until the potatoes are golden brown and slightly crispy.
⏱️ 17 min
- 4
While the hash is cooking, preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 5
Once the hash is crispy, create four small wells in the hash mixture. Crack one egg into each well. Pour the warmed Thanksgiving gravy evenly over the hash and around the eggs.
⏱️ 3 min
- 6
Transfer the skillet to the preheated oven and bake for 8-12 minutes, or until the egg whites are set and the yolks are still slightly runny (or cooked to your preference).
⏱️ 12 min•🌡️ 375
- 7
Carefully remove the skillet from the oven. Sprinkle with the reserved crispy bacon and fresh chopped parsley. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Thanksgiving Leftover Gravy Breakfast Skillet Hash
Ingredients
For the Hash Base
- 6 slices bacon, diced
- 1 yellow onion, medium, diced
- 1 bell pepper, any color, diced
- 3 cups cooked potatoes, diced (roasted or boiled work well)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon dried thyme
For the Gravy & Eggs
- 1 1/2 cups leftover Thanksgiving gravy, warmed
- 4 large eggs
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat a large, oven-safe skillet (preferably cast iron) over medium-high heat. Add the diced bacon and cook until crispy, about 7-9 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet.
⏱️ 9 min - 2
Add the diced yellow onion and bell pepper to the skillet with the reserved bacon fat. Cook, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min - 3
Stir in the diced cooked potatoes, kosher salt, black pepper, and dried thyme. Press the potato mixture into an even layer in the skillet. Cook without stirring for 8-10 minutes, allowing a crust to form on the bottom. Then, flip and cook for another 5-7 minutes until the potatoes are golden brown and slightly crispy.
⏱️ 17 min - 4
While the hash is cooking, preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 5
Once the hash is crispy, create four small wells in the hash mixture. Crack one egg into each well. Pour the warmed Thanksgiving gravy evenly over the hash and around the eggs.
⏱️ 3 min - 6
Transfer the skillet to the preheated oven and bake for 8-12 minutes, or until the egg whites are set and the yolks are still slightly runny (or cooked to your preference).
⏱️ 12 min•🌡️ 375 - 7
Carefully remove the skillet from the oven. Sprinkle with the reserved crispy bacon and fresh chopped parsley. Serve immediately.
⏱️ 2 min