Leftover Hash

I’m a big fan of leftovers and can never bear to throw any away (unless, of course, it’s reached the end of its final life).  That’s why growing up I was always wolfing down what everyone couldn’t finish on their plates (I didn’t get my nickname “The Garburator” for nothing!) and I always take my restaurant leftovers home so that I can nibble on them the next day.

This is the result of a lifelong lecture from my Dad who would always remind us at the dinner table that there were so many starving kids in India and Africa and here we were wasting our food. I didn’t grasp what he truly meant until I was older, I always wondered why we were eating all this food when we could be sending it to them!  I obeyed, nevertheless, and the lesson of not being wasteful has become an integral part of my personality and how I live my life.  Most especially in the kitchen.

I cleaned out my fridge this morning to make way for tonight’s dinner feast.  Nuggets of gold that I fished out were leftover roasted vegetables (potatoes and carrots) from the rib eye steak dinner earlier this week, and a few pieces of meat from Dahlia’s Pork, Beef Tendon and Radish Stew.  What to do with it all?  Give them a last delicious hurrah by making a hash!  You can also throw in any leftover scraggly greens you have lying around in the depths of your fridge.  Top with a runny egg or two, of course.  And just like that, you have a perfectly good meal that you saved from the compost bin (pat yourself on the back)!

-SS

Leftover Hash

What you need:
Onion, minced (be generous)
Garlic, minced (be generous)
Any leftover meats, shredded
Leftover roasted vegetables, diced into bite-size pieces
Any leftover or scraggy greens you have lying around in the depths of your fridge
Eggs
Chili Flakes
Piri-piri

What to do:

1. Preheat the oven to 400 degrees Fahrenheit.

2. Saute the onion in oil in an oven proof pan until translucent.

2.  Add the garlic and cook for a few minutes until fragrant.

3. Add the leftover meats and cook until crispy.

4. Add all roasted vegetables and let brown all over.  Add more oil if you need to speed up the browning and crispiness.

5. Add chili flakes, some piri-piri, and salt and pepper to taste.

6. Add your greens if you are using them.

7. Make a pocket for your egg (or eggs) and break it into the pocket.

8. Season each egg with salt and pepper.

9. Transfer pan to oven and cook until egg whites have set.  About 10 minutes.

 

 

 

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