Friday, February 24, 2012

Leftover Veggie Hash

Okay, this might seem like a no brainer but it's worth a discussion.  Tomorrow morning I'll head to the market to stock up on veggies and fruit.  This means I need to  empty out as much space as possible in my fridge.  It's Friday night.  Perfect night for Steak. So I'm combining my needs with my wants and making a Swedish inspired Pytti y Panna which is just a hash topped with a sunny side up egg on top. 

Here's some hash basics
All your veggies should be cooked or par cooked.
Dice everything up in 1/4 -1/2 inch squares, including your meat.
Heat some butter and olive oil in a pan over medium high heat.
Toss in your onions and meat first and cook until browned. 
Don't overcrowd the pan!  You can always do separate batches, just take out the finished food, keeping it warm while you do the rest of the food.
Take all the food out of the pan and use it to cook the eggs instead of dirtying another pan plus you get the leftover yummy flavour bits in the eggs.

Some items you can put in a leftover veggie hash:
Onions, Potatoes (I know, how obvious), beets, turnip, carrots, parsnip, squash, cabbage.
Use whatever meats you have on hand, precooked or not... beef, pork, chicken, sausage, bacon, ham...
Top with a sunny side up or poached egg!
Serve with Worcestershire Sauce, A1 or steak sauce, pickled beets and/or veggies.
Oh yum!

If you're making a hash out of holiday leftovers toss in the cranberry sauce - seriously, it's delish!  And top with leftover gravy! 

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