Cooking Around the Calendar

A delicious way to use some leftovers.

The day after any holiday that revolves around food typically brings with it a fridge full over leftovers. One way I like to use these leftovers is in a potato hash.

I don’t really have a recipe for this; it’s more like guidelines. Yes, that was a small nod towards POTC, sometimes I like to be a pirate in the kitchen. Plunder that fridge, and pillage that stack of leftovers. Cooking isn’t always about recipes and rules; some of the best dishes I make involve just tossing things together.

Whether you served turkey, ham, prime rib or some other protein for your holiday, you probably have some left over. Diced or shredded and added to cooked hashbrowns, topped with a soft cooked eggs and sprinkled with cheese; you have something tasty that works well for any meal. Breakfast, lunch, or dinner. Serve this with a mimosa and some fresh fruit and you even have an easy brunch dish.

I like to add extra veggies when I make this. Red bell peppers, or some jalapenos are always a good choice. I’ve been known to add other leftover vegetables as well. Corn, green beans, even broccolli is good; just make sure to dice the larger vegetables to around corn kernel size.

I like to top my hash with soft cooked eggs, and shredded cheese, but again, you can customize this toward your preference.

Happy day after a holiday!

Potato Hash

A catch-all dish that can contain a myriad of leftovers.

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Course: Breakfast, Brunch, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

  

• 3 large potatoes
• 1 tablespoon olive oil
• 1/2 medium onion diced
• 1/2 cup peppers diced
• 1 cup leftover protein diced or shredded
• 4 large eggs
• 1/2 cup cheese shredded
• salt and pepper to taste

Method

 

1. Shred the potatoes using the large holed side of a box grater. Thoroughly rinse the shreds in a colander, and drain them well. Fold the potatoes into a clean kitchen towel, and then squeeze out as much moisture as you can. This removes the surface starch from the potato shreds and help them become crisp and not gummy when cooked.
2. Heat the oil in a large, heavy skillet, over medium heat. Add the onions and pepper and cook until just starting to soften, around 3 minutes.
3. Mix the potatoes and protein together. Add the mixture to the hot pan. Spread them in an even layer, and press lightly with a spatula. You want them around 1/2 deep or less.
4. Without stirring, cook the hash for around 8 minutes until the bottom is looking golden and crispy.
5. Divide the hash into 4 parts and flip each quarter over. With a spoon, press an indent into the center of each section of hash. Crack 1 egg into each spot, and scatter cheese across the top. Season with salt and pepper to taste.
6. Cook for another 5 minutes. If the eggs are not done enough for your taste, place the pan under the broiler for a minute or two.
7. Serve hot.

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