SKILLET BREAKFAST

styled by TAYLOR BENNETT
photograph by KELLY MOORE CLARK

Transform your Thanksgiving leftovers into a mouthwatering skillet breakfast, savoring the flavors of turkey, sweet potatoes and warm gravy.

What you need:
3 cups frozen shredded potatoes
2 tbsp extra-virgin olive oil
Kosher salt and ground pepper
2 tbsp unsalted butter
½ cup cooked shredded turkey
1 cup cooked vegetables, such as green beans and sweet potatoes
½ cup grated white cheddar
4 large eggs
Warmed gravy, for serving

Preheat over to 425 °F, with cast iron skillet on center rack. Toss shredded potatoes with olive oil. Remove pan and add butter, and spread potatoes over bottom of pan and return to oven. Let bake around 25 minutes. Remove the skillet from oven and top with turkey, vegetables and cheese. Make 4 indentions and crack eggs into those spots. Return to oven and cook for around 6 minutes. Drizzle with gravy and serve warm.