From your Bariatric Nutrition Team
Instead of throwing away those leftovers from holiday meals, why not create leftover hash? You deserve a break from cooking, so do yourself a favor and create a simple skillet meal for breakfast, brunch, lunch, or dinner.
½ onion, diced – perfect if you have left over onion chopped or cooked)
1 cup potatoes, diced (can be leftover roasted potatoes, sweet potatoes, or yams)
1 to 2 cups veggies chopped/diced – consider leftover carrots, peppers, fennel, kale, spinach, mushrooms, tomatoes, brussels sprouts, artichokes, broccoli, cauliflower (whatever raw or cooked veggies you like can work well)
1 cup of meat protein – turkey, ham, chicken, beef, brisket – diced or shredded
- In a large skillet heat 1 tbsp. of olive oil over medium to high heat. Add onion and cook or heat through for a minute or two.
- Add potatoes and cook until starting to brown (if using a fresh potato this process will take a little longer; just be sure the dice is small enough, so the cooking doesn’t take too long).
- Now toss in your veggies and protein. Cook until heated through.
- Next either move the hash to one side of the pan and gently crack in the 4 eggs on the other side and cook until the whites are cooked through, and the yolk is runny, or cook eggs in another pan; either poached, sunny side up or over easy.
- Serve eggs over the hash mixture for a delicious leftover hash and egg meal.