2 medium russet potatoes, cut into approx 1/2 cubes
1 cup leftover stuffing
1 cup leftover turkey, pulled into large chunks
1 tbp olive oil
1 tsp butter
Dash of salt
Grind of fresh pepper
Two eggs poached
Cranberry sauce
Heat the olive oil and butter in a medium skillet on medium-high heat. Add the potatoes and brown, turning every five minutes or so until done. Salt lightly. Turn off heat and add the leftover stuffing and turkey meat to heat through.
Plate and top with a poach egg and garnish with leftover cranberry sauce. Add a grind of pepper. Serve with leftover gravy on the side for those who want it.
Serves 2
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