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Prep
Difficulty
Easy
Time
Estimate
45 mins
Starting with leftover mashed potatoes and gravy is the easiest way to create this meal. Assemble the pancakes and sear each. Place in a warm oven until they are done. Meanwhile, put together all of the ingredients for the hash. Once half of the pancakes have been created, start to sauté the hash. Warm the gravy and drizzle on top of the hash and pancakes to serve.
Take any leftover over Kale Mashed Potatoes and whip them up into pancakes. If you just have leftover mashed potatoes, fold in some cooked kale. The rest of the ingredients help keep them together. Feel free to add a bit more flour if they seem too sticky. Rice flour works well to make these gluten-free.
This is best with the drippings off of the bird- fat and all. While your turkey roasts, the innards can simmer. If you need space on your stove a crockpot set on high heat will help get the job done. If you want a tad extra flavor, add fresh herbs, garlic or onions to the simmering innards.
If you have a lot of drippings and broth from the innards, double the roux to prepare more. If you want a thicker gravy, double the roux again.
Excellent use of leftovers for breakfast, especially when paired with an egg. Roast the potatoes in the oven to save time. Toss in any other leftover veggies such as Brussels sprouts or green beans.
