| 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.
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Converted by MM_Buster v2.0l.
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