Ingredients

4 tbsp. olive oil, divided

1 large yellow onion, peeled and chopped

1 carrot, trimmed, scraped and finely chopped

1 celery stalk, trimmed and finely chopped

1 tsp. coarse kosher salt

1/8 tsp. freshly ground black pepper

1-2 garlic cloves, peeled and finely minced

1 red or green bell pepper, stemmed, seeded and chopped (optional)

1 small fennel bulb, cored, trimmed and thinly sliced (optional)

3 cups diced turkey (or cubed tofu or tempeh; or one 15-16 oz. can of garbanzo or kidney beans)

3 cups diced cooked potatoes, sweet potatoes, parsnips or a combination,

or

3 cups leftover stuffing, separated into chunks

1 cup chopped fresh spinach or kale (optional)

Up to 1 cup chicken or vegetable broth

4 large eggs

½ -1 cup cranberry sauce 

Directions

Heat 2 tbsp. olive oil in a large skillet over medium-low heat. Stir in onion, carrot and celery and sauté for two to three  minutes, stirring until softened. If using optional garlic, bell peppers or fennel, stir them in at this point. Sauté mixture for an additional minute. Season either combination with salt and black pepper.

Add diced turkey (or any of the substitutes), potatoes and/or other options, and chopped spinach or kale, if using. Using a wooden spoon, fold all of the pan contents together. If mixture seems dry, pour in ½-1 cup of broth and stir again.

Cover pan, reduce heat to low and cook mixture until hot, eight to 10 minutes.

Remove lid and continue to simmer, if necessary, until most of the liquid in the pan has evaporated.

Meanwhile, heat remaining 2 tbsp. olive oil in a nonstick skillet over medium heat. Cook eggs as desired, over easy or well done.

To assemble hash, place a large scoop of hash onto four plates or bowls. Top each serving with a fried egg and garnish with a spoonful of cranberry sauce.

Makes 4 servings.

And here’s one of my family’s favorite additions to our Thanksgiving Day meal. You can easily double the recipe, using a larger pot to make the risotto, and using two baking pans to roast the squash. Consider adding three cups of this wonderful risotto to your Black Friday Hash in place of the potatoes.