| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Worrall tho, Worrall2 | 1 | servings | ||
INGREDIENTS
| Left-over brussel sprouts | ||
| 1 | lg | Bowl mashed potato |
| 1/2 | Onion; finely diced | |
| Left-over shredded turkey | ||
| Left-over gravy | ||
| 2 | oz | Butter |
| 1/2 | ts | Rosemary |
| 1 | bn | Chopped chives |
| 1/2 | Clove garlic |
INSTRUCTIONS
In a saucepan, melt the butter and add to it the garlic, onion and rosemary and let it all sizzle away. Cut up the brussel sprouts, add them to the pan and continue stirring. Season with salt and pepper. Next, fold in the mashed potato and shredded turkey and stir to combine. Add the left-over jellied gravy and stir. Leave the hash to cook and form a crust underneath, then break it up and cook the other side. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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