Thanksgiving Lentil and Brussels Sprouts Hash Recipe: The Side Dish That Outsmarts Your Turkey

Thanksgiving leftovers don’t have to mean the same old turkey sandwich for the third day in a row.

With this Thanksgiving Lentil and Brussels Sprouts Hash, you turn yesterday’s feast into a savory, protein-packed breakfast or lunch you’ll actually look forward to eating.

It’s the culinary plot twist your fridge has been begging for, and yes, it involves lentils being invited to the post-holiday party.

You get all the best flavors of the season—roasted brussels sprouts, hearty lentils, and maybe even a few potatoes and onions tossed in for extra texture.

Instead of boring reheats, you’ll create a dish that’s crispy, colorful, and totally unexpected.

If you’re still not convinced, imagine topping your hash with a runny egg or a drizzle of hot sauce.

Ready to make your leftovers shine and maybe even outdo the main event?

Grab your spatula (and your stretchy pants) because your taste buds are about to thank you.

Equipment

Before you become a kitchen wizard, you’ll need a few tools to work your magic.

Gather these items to help your hash shine brighter than your uncle’s turkey tie.

Essential Equipment:

• Large Nonstick Skillet or Frying Pan: Your stage for crisping brussels sprouts and browning lentils. Nonstick is key unless you like scraping burnt bits for extra fiber.
• Cutting Board: Go for a sturdy one, not the flimsy plastic board that tries to escape every time you chop.
• Sharp Chef’s Knife: Trust me, chopping sprouts with a butter knife is a new form of exercise you don’t need.
• Wooden Spoon or Silicone Spatula: For stirring everything without flinging it onto the walls.
• Measuring Cups and Spoons: Because “eyeballing it” is how Grandma accidentally invented her infamous molten lava stuffing.

Optional but Fancy:

• Lid for Your Skillet: Helps steam veggies if you want them soft like mashed potatoes instead of crunchy like breakfast cereal.
• Colander or Strainer: Finally puts an end to that awkward dance of draining lentils without losing half of them to the sink.
• Serving Platter: Bonus points if it’s not covered in cartoon turkeys leftover from last year.

If you have these tools, you’ll be ready to whip up your hash, drop spatulas, and possibly earn a standing ovation from your leftovers.

Ingredients

Let’s be honest—this is the part where you open the fridge and hope for the best.

Here’s what you’ll actually need to make this hash worthy of the Thanksgiving leftovers hall of fame:

If you can’t find leftover potatoes, sweet potatoes will also do the job.

Lentils like to hang out with any random root veggie, so feel free to toss in carrots if they’re giving you a guilt trip from the crisper drawer.

You can skip the turkey for a vegetarian version—or call it a “bonus protein” if you’re still in denial about how much you ate yesterday.

Fresh herbs are optional, but they do make you look way fancier than you actually are.

Instructions

• First, grab a big skillet like you mean business. Pour in your oil and heat it over medium. When it’s shimmering and thinking about smoking, toss in your onions.
• Let those onions become translucent and start dreaming about being caramelized. Stir occasionally unless kitchen fires are your thing.
• Add the Brussels sprouts next. Sauté and watch them go from green and raw to golden and slightly crispy. Be patient—they like attention.
• Time for the lentils! Add them in and stir. Mix everything until your hash looks inviting and your kitchen smells fantastic.
• Toss in the walnuts for crunch (and to remind your teeth they have a job). Give everything a good mix so nothing gets lonely.
• Season with salt, pepper, and any of your secret family spices. Taste and adjust, pretending you’re a TV chef.
• If your hash looks a little dry, splash in a bit of water or veggie broth. No one likes a parched hash.
• Remove from heat. Pile it onto plates with dramatic flair—you earned it. Serve as-is or top with a fried egg if you need extra protein (or drama).

Get ready for compliments, or at least zero complaints at the table.

What You Need To Know

Here’s the thing: this hash isn’t just another way to use up leftovers—it’s a little celebration in a skillet.

It’s the kind of dish that doesn’t take itself too seriously, but still manages to impress when you set it down on the table.

Don’t worry if you’re not a pro in the kitchen. This is a forgiving recipe, and honestly, it feels like it was made for improvising with whatever’s hanging out in your fridge.

You can dress it up or keep it simple, and it’ll still taste like a cozy, autumn hug. If you’re the type who likes to break the rules, go ahead—throw in that odd carrot or sprinkle in some cranberries for a bit of zing.

It’s flexible, filling, and a little bit unexpected. And who knows? You might even find yourself looking forward to leftovers for once.

If you want more ideas for hacks, check out some Thanksgiving Brussels sprouts recipes for extra inspiration.

Frequently Asked Questions

Mixing lentils and Brussels sprouts brings together great texture and flavor.

This hash works for any meal and fits many diets, making it a flexible pick for leftovers and busy mornings.

What happens when Brussels sprouts and lentils get together for a feast?

It’s a veggie party where Brussels sprouts bring crunch, and lentils bring protein power.

You get a hash that is hearty, colorful, and full of fiber.

They come together to deliver a meal that can fill you up without weighing you down.

You’ll probably feel quite proud of your forkfuls.

Can I make this hash without looking like a potato myself?

Yes, you can! Slice your Brussels sprouts ahead of time, or use a food processor if your knife skills aren’t exactly Top Chef material.

Canned or pre-cooked lentils are your secret sidekick.

If you’re worried about multitasking, remember, even burnt Brussels sprouts taste a little fancy.

Is it socially acceptable to have Brussels sprout hash for breakfast, or is that just veggie-craziness?

Not only is it acceptable, but it’s also a wise move.

People are calling Thanksgiving leftovers hash the perfect breakfast.

Top it with a fried egg and you’ve got a morning meal strong enough to survive Black Friday shopping.

Veggie-craziness? Only in the best way.

How can I turn this hash into a meat-lover’s paradise without the bacon?

No bacon? No problem!

Add cooked turkey, shredded chicken, or even sliced sausage for extra protein.

Thanksgiving leftovers are full of good options.

Just toss your favorite meat into the pan with your other ingredients for a meaty twist, like in this leftover turkey hash.

Does the lentil-Brussels sprout love affair continue in a salad form?

Absolutely! Roasted or sautéed Brussels sprouts and lentils are great tossed into a salad.

Add some crunchy nuts, a sharp cheese, and your favorite vinaigrette for a cold dish with staying power.

It might not look as fun as hash, but it tastes just as good—and keeps you feeling healthy.

What’s the secret to making Brussels sprout hash taste so good it makes people forget about french fries?

High heat is key. If you want great flavor, don’t let those sprouts steam—they need to get caramelized and crispy.

A little brightness from cider vinegar or a squeeze of lemon helps a lot. I love tossing in some shallots or onions too, just to give it more depth.

Done right, these humble veggies turn into crispy hash magic. Even people who swear by fries might have to admit—this stuff’s hard to resist.