Leftover Hash Recipe
–leftover meat ~3oz (I had a pork chop from my rosemary mustard porkchops)
–leftover roasted or baked potatoes (I had a few sweet potato wedges leftover)
–2+ TBS stock
–2 tsp olive oil
–1/4 of a bell pepper, chopped
–1 small tomato, diced
–1/2 tsp minced garlic
–1/4 small onion, chopped
–1/2 tsp thyme
–1/2 tsp rosemary
–1 TBS grated parm cheese
…and anything else you’d like to use from your fridge
1. Add olive oil, bell pepper, garlic, and onion in a pan over medium heat. Cook until fragrant and onion is translucent.
2. Add meat, potatoes, tomatoes, and stock. The stock is so the meat doesn’t dry out. Add more if you need to.
3. Stir in rosemary and thyme….I used those spices because they are what I used when I made the meat. Use whatever kind of herbs you’d like! The hash will be done when the potatoes start to stick to the pan and the liquid is gone.
4. Sprinkle with cheese! Quick, easy, and delicious use of your leftovers!