Day-After-Thanksgiving Skillet Breakfast

Second-Day Skillet Breakfast
Photo: Nico Schinco
Prep Time:
15 mins
Total Time:
45 mins

Thanksgiving dinner might be the main event, but this encore presentation gives leftovers a star turn the next morning. Frozen hashbrowns form the base for this one-skillet meal. They sizzle solo in the oven before being layered with shredded turkey, sweet potatoes, and green beans. Then the whole thing is topped with cheese and eggs and baked until the whites are just set and the cheese has melted.


  • 3 cups frozen shredded potatoes

  • 2 tablespoons extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • 2 tablespoons unsalted butter

  • ½ cup cooked shredded turkey

  • 1 cup cooked vegetables, such as green beans and sweet potatoes

  • ½ cup grated white cheddar

  • 4 large eggs

  • Warmed gravy, for serving


  1. Preheat oven to 425°F, with 10-inch oven-proof skillet (preferably cast iron) on center rack. Toss 3 cups frozen shredded potatoes with 2 tablespoons extra-virgin olive oil; season with salt and pepper.

  2. Carefully remove skillet from oven and add butter; let melt. Add potatoes, spreading them in an even layer. Bake, stirring once, until potatoes begin to brown on bottom and around edges, about 25 minutes.

  3. Remove skillet from oven and top potatoes evenly with turkey, vegetables, and cheese. Make 4 indentations with the back of a large spoon and crack eggs into each divot; season eggs. Return skillet to oven and bake until egg whites are just set, 4 to 6 minutes. Serve, drizzled, with warmed gravy.

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