We always try to eat last night's leftovers for lunch, to make way for the future leftovers that usually follow dinner (I come from a long line of women who cook large portions of food) Hash is so delicious and with the addition of a fried egg, gives you a good amount of protein. The base of hash is diced potatoes and onion, fried up in a skillet until well browned. You can stop there or add any chopped veggies and/or meat that you need to use up.
Here, I used leftover pulled pork. I only had a half of a cup left, so it was the perfect amount to add. Get creative with your hash! This is such a yummy lunch.
"A zigzag of Sriracha is pretty much required when eating..."
Notes: Potatoes are sweet and russet.
LUNCH HASH + FRIED EGG
Ingredients: 2 cups any kind diced potato, 1/2 chopped onion, 2 Tbsp. olive oil, 1 cup water, 1/2 cup leftover cooked meat or veggies, 2 eggs, 2 tsp. butter, 1 Tbsp. torn fresh parsley, sea salt and pepper to taste.
1. Heat the olive oil in a large skillet over medium high heat. Add the onion and fry until golden, tip in the potatoes.
2. Brown potatoes: Let potatoes cook undisturbed for 5 minutes, then add a splash or two of the water, and cover for about 3 minutes. Once water has evaporated, turn the potatoes a few times, and repeat the first step. Continue adding a little water, covering to steam, then turning the potatoes until they are fork tender, about 15 minutes or so.
3. Stir in any additional leftover meat or vegetables, cook until warmed through. Add salt and pepper here, but taste first.
4. Make a well for each egg you are frying, pushing the hash to the sides of the skillet, and drop in 1 tsp. of butter. Once the butter has melted, crack in the egg. Cook egg until desired doneness. Serve immediately.