Learn how to transform leftover Thanksgiving stuffing into a glorious breakfast hash.

Stuffing Re-Hash with Egg & Cranberry Hot Sauce

Serves 4 to 6

• 1 to 1½ cups stuffing
• ¾ cup turkey or ham, diced (or a combination of both)
• 3 ounces breakfast-style sausage links*
• 1 medium Russet potato, peeled and diced medium
• 4 to 6 eggs sunny-side up or poached, prepared just before serving
• Cranberry Hot Sauce (recipe below)
• Fresh sage garnish, optional

In a large saucepan cook sausage. Remove from pan and drain on paper towels. Reserve. Save drippings and sauté potatoes in the same pan until cooked and slightly brown. Add stuffing, turkey, ham and sliced sausage to potatoes. Cook over medium heat until hot. Reserve.

Prepare eggs as desired.

Cranberry Hot Sauce

• ½ cup leftover cranberry sauce
• ¼ to ½ cup of water as needed, used to thin out sauce
• 1 small jalapeno, deseeded and minced
• 1 to 2 whole garlic cloves, peeled and minced
• ¼ cup white vinegar
• 1/8 teaspoon cayenne pepper
• ¼ teaspoon salt, or more to taste

Place all ingredients in a sauce pot or pan and heat until cranberry sauce has a pourable consistency and a sweet and spicy flavor. Add more water, chili pepper, spice and/or vinegar to taste. Remove from heat and strain into a heat-proof container. Chill and reserve.

Put stuffing hash in bowls. Top with an egg. Garnish with sage or fresh herbs. Serve the cranberry hot sauce on the side.

*If the leftover stuffing mix already has sausage, eliminate it from the recipe and use vegetable oil or butter to cook the potatoes.