This Holiday Brunch recipe is the perfect way to turn your Christmas dinner leftovers into something fresh, cozy, and low-effort the next morning. Leftover Little Potatoes, roasted veggies, cooked meats, and cheese come together easily to create a hearty, crowd-friendly brunch without starting from scratch. It’s ideal for slow holiday mornings when everyone’s hungry but no one wants to cook a full meal. Mix and match what you have on hand, warm everything up, and enjoy a relaxed, no-stress brunch that makes the most of what’s already in your fridge.

Prep
10 mins
Cook
25 mins
Serves
4
Ingredients
9
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Equipment

  • Large skillet

Ingredients

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  • 1.5 lbs Little Potatoes, cut into 1/2-inch cubes
  • 3 Tbsp extra virgin olive oil
  • 2 cups leftover turkey, chopped
  • 1 1/2 cups leftover stuffing, cooked
  • 2 tsp rosemary, chopped and divided
  • (To taste) salt and pepper
  • 1 bunch Swiss chard, wilted
  • 3/4 cup cranberry sauce
  • 6 eggs

Instructions

  • Step 1

    In a large skillet over medium-high heat, cook potatoes in two tablespoons of olive oil. Season with salt and pepper, stirring occasionally to brown evenly for 20 to 25 minutes, or until fork tender.

  • Step 2

    Stir in turkey, stuffing, and one teaspoon of rosemary. Cook for five minutes, stirring often and then add remaining rosemary.

  • Step 3

    To serve, plate on top of wilted greens, topped with cranberry sauce drizzle and a poached egg.