This is a good morning-after option.
- 1 russet potato, 1/4" diced
- 1 cup stock
- 1 tbsp canola oil
- 1 onion, diced
- 3 thick slices of bacon, chopped
- 2 cups leftover turkey, chopped
- 1 cup stuffing
- 1 tsp seasoned salt
Combine the potatoes and stock in a large saute pan over medium-high heat. Cook until the stock has evaporated, stirring occasionally to ensure the potatoes are evenly cooked. Once the stock is gone, continue to cook the potatoes until the pan is completely dry. The potatoes should be al dente.
Add the oil, onions, and bacon. Cook until the bacon is halfway crisp. Add the turkey, stuffing, and seasoned salt. Cook until 5 minutes or until the bacon is crispy.
Serve with a runny egg and leftover cornbread, of course!