Wednesday, November 24
Thanksgiving Leftover Recipes: Guy-Friendly Turkey and Bean Breakfast Hash
OK, guys. Listen up.
This Friday morning, chances are good that the women in your life will be Christmas shopping. They may leave as early as 2:30 am. Yup. Kohl's department store is opening at 3am on Friday for masochistic Christmas shoppers.
That means the house and the leftover bird is all yours. So here's what you need to do:
1. Turn on ESPN.
2. Make a pot of hot, strong coffee.
3. Make my Turkey and Bean Breakfast Hash.
4. Eat. Watch sports. Eat. Watch sports. Eat. Watch sports.
If you like this recipe, then check out my book, Recipes Every Man Should Know, which has recipes for hearty breakfasts such as Breakfast Burritos, Fool-Proof French Toast and Sausage and Egg Breakfast Hash.
Turkey and Bean Breakfast Hash
Makes 4 servings
2 tablespoons olive oil
2 green onions, thinly sliced
1 medium red bell pepper, chopped
8 large eggs
1/8 teaspoon salt
1/8 teaspoon black pepper
2 cups leftover shredded turkey, white and dark meat
1 cup canned black, red, or pinto beans, rinsed
2 cups salsa of your choice (I used chipotle salsa)
1/4 cup chopped fresh cilantro, plus extra for garnish
1/3 cup shredded cheddar cheese, plus extra for garnish
1. In a large skillet over medium heat, warm oil. Add onions and peppers and saute 3-4 minutes, or until lightly browned.
2. Place eggs, salt and pepper in a medium bowl and lightly whisk. Pour into the skillet. Cook 2 minutes, pushing eggs from side to side with a spatula. When eggs are about halfway cooked or "set," add turkey and beans. Cook 1 minute, stirring a few times. Add remaining ingredients and heat through, about 1-2 minutes. Eggs should be soft but no longer runny, and the cheese should be melted. Transfer to a platter and garnish with additional cilantro and cheese. Or just eat it as is. Nobody is watching you.
You might also like these hearty breakfast recipes from Food Blogga:
Swiss Chard, Potato, and Parmesan Frittata
Breakfast Egg Sandwich with Avocado and Chipotle Mayo
Ricotta Hotcakes with Warm Spiced Apples and Maple Syrup