I adore Thanksgiving. I think it might be my favorite holiday. We all have so much to be thankful for. Sharing what we are thankful for, at a table with our loved ones, is special and heartwarming. In my family, we sit down and eat dinners together. Every night. But there’s something so special about Thanksgiving, but I have to admit, the meal might just be the best part. I just love everything about the traditional food served at Thanksgiving.
I can’t seem to get enough turkey, gravy, potatoes, brussels sprouts, and cranberry sauce. Don’t you wonder why in the world we don’t eat these things together on a regular basis?
Here is a super easy way to satisfy those cravings all in one pan with a Holiday Hash you can make anytime. You start with a baked potato and sweet potato base, add some brussels sprouts, and top it with sliced rotisserie chicken from Earth Fare to pull it all together and make it really simple. You can make homemade gravy, but sometimes I just like to buy a pack of Simply Organic chicken gravy and call it a day. Add some cranberry sauce to the side if you’re going all out. Top this with a fried egg if you’re feeling fancy.
I don’t know about you, but this is going to go on a regular rotation in our house.
- 1 breast rotisserie chicken, sliced
- 6 slices bacon
- 1 pound Yukon gold or russet potato, diced into 1/3 inch cubes
- 1 pound sweet potato, diced into 1/3 inch cubes
- 1 ½ pounds Brussels sprouts
- 2 tablespoons oil
- 2 tablespoons fresh sage, finely chopped
- 2 tablespoons scallions, thinly sliced
- salt and pepper to taste
- optional – gravy, cranberry sauce, fried egg
- Cook your bacon in a large skillet. When your bacon is done, drain on paper towels and then chop into bite size pieces and set aside. Reserve 2-4 tablespoons of your bacon fat.
- In that same skillet, heat 2-3 tablespoons bacon fat and add the russet and sweet potato cubes. Stir them around to coat well, salt and pepper to taste, and put a lid on for 10 minutes. (this will steam the potatoes and help them to cook faster)
- Take the lid off, stir them around and cook for an additional 5-10 minutes longer. Don’t stir too often; you want the potatoes to get a nice brown crust.
- Cut your Brussels sprouts in half (or quarters if they are large) and toss them in 2 tablespoons oil.
- Move the potatoes to one side of your pan and add your Brussels sprouts. Add more bacon fat, or oil if needed.
- Add your chopped sage to the pan, and cook an additional 10 minutes until brussels sprouts are cooked through (you can always add the lid to steam them a bit if they are on the larger side and taking longer to cook).
- When Brussels and potatoes are cooked through, top with your rotisserie chicken, reserved bacon bits, and scallions.
- Serve with a side of gravy and cranberry sauce (and topped with an egg) if desired.