If I were to make a list of my favorite things, leftovers and savory breakfast foods would be near the top. So naturally that makes this savory Thanksgiving Leftovers Breakfast Bake Recipe my new favorite Thanksgiving leftovers recipe.
Simply reheating all the elements from your Thanksgiving dinner and enjoying a repeat of the meal is great and all. But I think it’s particularly fun to take those leftovers and turn them into something new and delicious. This potato breakfast bake — also known as bubble and squeak in the UK — is an incredible way to use up all the vegetable sides you made for dinner and enjoy them for breakfast!
Thanksgiving Leftovers Potato Breakfast Bake Recipe Notes
- This “recipe” is actually more of a method. It’s broken into general quantities and truly customizable to whatever leftover Thanksgiving sides you have on hand.
- For my base, I used leftover mashed sweet potatoes, which worked beautifully and gave it just that subtle hint of sweetness. Traditional bubble and squeak recipes call for regular mashed potatoes, though. So go with whatever you have.
- I had leftover roasted root veggies, balsamic glazed Brussels sprouts, and sauteed mushrooms and onions. But honestly, the ratio of veggies-to-potato-base is far more important than what specific vegetables you use. So long as the vegetables are already cooked and you think they’d taste good in this, go for it.
- I cooked up some bacon for mine to give it more of a breakfast-y vibe. You could use any kind of breakfast meat you like, though. Or leave it out entirely. It will still be totally delicious.
- While I still can’t eat eggs at the moment, this would be incredible, and I mean incredible, with a fried or poached egg on top. Please, if you can eat eggs, top yours with a fried egg. For me.
- Using a fork to make crosshatch marks on the top of the bake before broiling it provides a delicious texture and helps the top crisp up a bit more. There’s no right or wrong way to do this. Just take a fork and scrape it along the top in all different directions to create a messy texture.
- A cast-iron skillet was made for these kinds of meals. Rustic, oven-safe, and non-stick. If you don’t have a cast-iron skillet, stainless steel will work (though you may need to add more oil to the pan) or an enamel-coated nonstick skillet, so long as it’s oven-safe.
Thanksgiving Leftovers Breakfast Bake Recipe
This Thanksgiving leftovers recipe is my new favorite way to use up all those delicious side dishes you made for the big event in a way that’s completely new and incredibly good. No boring leftovers here!
Ingredients
- 4 strips bacon cut into pieces*
- 2-3 cups leftover mashed potatoes any kind
- 2 cups leftover cooked vegetables roughly chopped
- Salt and pepper to taste
- 2 tablespoons melted butter or avocado oil
- Herbs Greek yogurt, and hot sauce, for garnish (optional)
Instructions
- Turn the oven broiler on and position an oven rack about 6 inches from the top.
- In an oven-safe skillet over medium heat, cook the bacon until crispy.
- While bacon is cooking, combine mashed potatoes and chopped vegetables in a large bowl. Season with salt and pepper.
- Remove cooked bacon from the pan and add it to the mashed potato mixture. Mix to combine. Remove all but about 1 tablespoon of bacon grease from the pan.
- Add mashed potato mixture to the hot pan, spreading it into an even layer. Let it cook, undisturbed, for 5-7 minutes to let the bottom get nicely browned and crispy.
- Remove from heat and use a fork to scrape the top of the potatoes up a bit, creating a fluffy crosshatch texture. Brush the top of the potatoes with butter or oil. Place the pan under the broiler for 5-7 minutes, until the top is browned to your liking.
- Serve immediately with a sprinkle of herbs, a dollop of plain Greek yogurt, and a bit of hot sauce.
Notes
If you prefer not to use bacon, just be sure to add about a tablespoon of avocado oil to the pan before adding the mashed potato mixture.
