Thanksgiving Hangover Breakfast

Ingredients

potato cakes

• 2 cups potatoes, leftover mashed
• 1/2 cup panko
• 1 egg, beaten with 1 TBS water
• 2 tablespoons canola oil
• salt
• pepper

turkey potato less hash

• 1 cup turkey, diced
• 1/2 cup green beans, chopped
• 1 small white onion, Diced
• 1 medium red bell pepper, diced
• 1 tablespoon canola oil
• salt
• pepper

Eggs

• 8 eggs
• 3 tablespoons canola oil
• salt
• pepper

Garnish

• 2 tablespoons parsley, finely chopped
• 2 tablespoons sage, finely chopped
• 2 tablespoons thyme, finely chopped

Directions

1. 1

   Shape cold left over potatoes into 16 cake shapes -- like large crab cakes. Dip each cake in the egg wash and the dry panko crumbs, seasoned with some salt and pepper to taste. Fry in a large non-stick skillet over medium high heat with the canola oil until brown on both sides.

2. 2

   In another large non-stick skillet, bring 1 TBS canola oil to medium heat. Add onion and bell pepper. Season with salt & pepper. Cook until softened, about 2-3 minutes. Add turkey and green beans. Cook for another 1-2 minutes until all ingredients are hot and well combined.

3. 3

   Using a large non-stick skillet, fry eggs to your liking. I prefer Over-Easy for this dish but sunny side up looks way better!

4. 4

   Serve your 4 plates with 2 potato cakes, 2 eggs, 1/4 of the turkey hash mixture, and garnish with the fresh herbs.

5. 5

   Enjoy your Thanksgiving Hangover Breakfast!