Yes, peeps, that’s how I roll. Most “breakfast” foods are starches and they don’t stick with me but an hour or two, even the ones full of fiber that Weight Watchers swears fills you up for a long time. My tummy’s not built that way, evidently. When I eat dinner leftovers for breakfast at 8am, I can go until 2pm before I get hungry again and I have plenty of energy. And I’ll eat all leftovers for breakfast – casseroles, pizza, grilled meats, whatever is in the fridge. So let me tell you about my favorite leftover, Breakfast Hash!
Paula Deen and I have so much in common and one is that we both keep cooked potatoes around as a staple. We happened to have steak and baked potatoes the night before, so I made sure I cooked extra potatoes. Dice a baked potato, add to a hot pan with your favorite oil and cook until crispy on all sides. I used to use butter in my hash but learned from my Uncle Lanny that butter was the reason they didn’t crisp up. You need oil for that! I also salt, pepper and paprika the potatoes at this time (the paprika was another secret I got from Uncle Lanny).
Next, if I have other leftover veggies I want in my hash, I’ll toss them in after the onions have cooked and before the meat. They just need a minute or two to warm up; you don’t want them overcooked. Then you throw in whatever leftover meat you had for dinner the night before, diced up. The smaller you cut it, the quicker it will heat up. The longer you cook it, the tougher the meat will get, so just a minute or two will heat up diced meat. Don’t be hatin’ on the temperature I eat my red meat, y’all! ;o)
Ta-da! Yet another appetizing meal ruined with a crappy picture of the finished product. LOL But I eat with my taste buds not my eyes because I have learned from experience that you can’t judge a book by it’s cover! This lovely hash was served with a zigzag of ketchup on top and set the tone for a productive and energized day!
