Holiday Hash with Fried Egg + Crispy Panaji Naan
A quick, no-plan breakfast built from leftovers. The naan gets crispy in the pan, the veggies and turkey warm up, and the egg on top makes it a meal. Nothing fancy, just solid.
Ingredients
Ingredients
- 1 regular Panaji Naan, cut or torn into bite-sized pieces
- 1 cup roasted potatoes or leftover mashed potatoes
- ½ cup chopped leftover turkey
- ¼ cup chopped roasted veggies (Brussels sprouts, carrots, etc.)
- 1 green onion, sliced
- 1 tbsp butter or olive oil
- Salt & pepper, to taste
- 1 fried egg per serving
Instructions
Instructions
- Heat a skillet over medium-high heat and melt the butter.
- Add the torn naan pieces and cook until the edges are crisp and golden.
- Add potatoes and press them lightly into the skillet — let them brown before stirring.
- Add turkey and roasted vegetables. Cook until everything is heated through and lightly crisp.
- Season with salt and pepper. Stir in sliced green onion.
- Fry eggs separately to your preferred doneness.
- Serve the hash warm with a fried egg on top.
Optional Add-Ons
- Hot sauce
- Leftover gravy
- Fresh herbs if you have them
Notes
- If using mashed potatoes: add them after crisping the naan, otherwise they glue everything together too early.
- Garlic naan also works and adds more flavour without additional effort.
