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.
Equipment
- Large skillet
- 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
Personalize This Recipe.
These AI tools can help you adapt this recipe to your needs, whether that's picky eaters, dietary restrictions, or needing to use whatever's in the fridge. Pick a tool, hit send, and chat to get a version that works for your family. Using Gemini? Your prompt is automatically copied so you can paste it once the window opens.
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.
