1. On each bun, stack a hash patty, 1/2 cup turkey, a fried egg, and a spoonful of cranberry aioli. Lettuce (to make it healthy, of course) is optional. Serve immediately.

for the Thanksgiving Leftover Hash Patties

1. In a medium bowl, combine stuffing, mashed potatoes, corn kernels, and shredded cheese. Season with Kosher salt and freshly ground black pepper. Form into four equal-sized patties (like you would a hamburger). Empty the contents of one Shake n' Bake packet onto a plate and roll patties around in the Shake n' Bake until coated.
2. Add approximately 2-3 tablespoons of oil to a medium skillet over medium heat. Fry the patties, in batches if necessary, until coating is golden brown, about 2-3 minutes per side.

for the Cranberry Aioli

1. Combine the jellied cranberry sauce and mayo in a small bowl, or for a super smooth aioli, in a food processor. Season with Kosher salt.

for the Fried Eggs

1. Spray a large nonstick fry pan or skillet with nonstick cooking spray and heat over medium-low heat. Crack open eggs one at a time and add them into the heated skillet. Season with salt and pepper and cover with a lid. This will help the tops of the whites to set before overcooking the bottom of the eggs. The eggs are done cooking once the whites are just set (the yolk will still be runny).