Sweet earthy butternut squash along with spicy jalapeño turn leftover turkey into a crazy great breakfast! We will never get enough hash!
In a large sauté pan, heat 2 tablespoons of the butter with the olive oil. Add the leek, jalapeño, and bell pepper, and sauté for approximately 5 minutes. Add the butternut squash, sage, salt and pepper and continue to cook for 7 to 10 minutes or until the squash is tender. Mix in the turkey and cook until heated.
In a separate pan, melt 1 tablespoon of butter and cook eggs sunny side up.
To serve, top a serving of hash with a fried egg and add any additional seasonings as desired.