by Kate Bowler, Domestikated Life


2 Tbsp. of Butter

1 Small Yellow Onion, diced

1 Shallot, thinly sliced

1/2 Cup of Cooked Potatoes, diced

1 1/2 Cups of Prepared Stuffing

1/2 Tbsp. of Fresh Chives, plus more for garnish

1/2 Tbsp. of Fresh Parsley, plus more for garnish

Tsp. of Paprika

Salt and Pepper

2-3 Eggland’s Best Eggs

1⁄4 Cup of Cooked Bacon, roughly chopped


In a sauté pan, melt butter and add diced onion and shallots to the pan. Sauté until softened.

Add diced potatoes, leftover stuffing, parsley and chives to the pan and continue to sauté for 4-5 minutes. Add paprika to the hash, and season to taste with salt and pepper.

While the hash is cooking, prepare fried eggs in a separate pan, cooking to your preferred doneness.

Divide the stuffing hash onto two plates and top with roughly chopped cooked bacon, fried eggs. Garnish with additional fresh herbs if desired.

Eggland’s Best eggs have delicious, farm-fresh taste plus 6x more vitamin D, 10x more vitamin E, and 25% less saturated fat than ordinary eggs.