Crispy Sheet Pan Hash
By Recipe courtesy of Scraps
Crispy Sheet Pan Hash
By Recipe courtesy of Scraps
Yield/Serves:
Makes 4 to 8 servings
- 6 cups leftover roasted vegetables (such as brussel sprouts and/or root vegetables)
- 2 tablespoons leftover turkey fat (or extra-virgin olive oil)
- 8 large eggs
- Small handful chopped fresh herb (such as oregano, parsley and/or chives)
- 2 tablespoons freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper
Heat oven to 400°F.
In a bowl of your KitchenAid® 7-Cup Food Processor fitted with multi-purpose blade, add the vegetables. Pulse until roughly chopped.
Drizzle turkey fat (or oil) in a heavy 9" x 13" sheet tray. Put sheet tray directly over two burners on low heat. Add vegetables, season with salt and pepper. When vegetables start to brown spread evenly in 1 layer. Make 8 holes in vegetables; crack an egg in each. Sprinkle with half the cheese.
Transfer sheet tray to oven and bake for about 10 minutes until eggs are set.
Garnish with herbs and remaining cheese.
Notes:
Get extra scrappy and use a "dirty" sheet tray from roasting vegetables!
In a bowl of your KitchenAid® 7-Cup Food Processor fitted with multi-purpose blade, add the vegetables. Pulse until roughly chopped.
Drizzle turkey fat (or oil) in a heavy 9" x 13" sheet tray. Put sheet tray directly over two burners on low heat. Add vegetables, season with salt and pepper. When vegetables start to brown spread evenly in 1 layer. Make 8 holes in vegetables; crack an egg in each. Sprinkle with half the cheese.
Transfer sheet tray to oven and bake for about 10 minutes until eggs are set.
Garnish with herbs and remaining cheese.
Notes:
Get extra scrappy and use a "dirty" sheet tray from roasting vegetables!