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This is another meal that I put together from the leftovers of other meals. In this case, it was potatoes that were from last night's grill meal (they didn't cook enough last night)
Servings: 2
Ingredients
  • 2 cups chopped par-cooked baby red potatoes
  • 1 tablespoon olive oil
  • ½ teaspoon dried oregano
  • 1 medium red bell pepper, chopped
  • ½ medium onion, chopped
  • ½ cup diced ham (could easily leave out for vegetarian)
  • garlic (I actually used garlic powder)
  • ¼ cup chicken broth (water would be OK too)
  • Cooking spray
  • 4 large eggs
  • 1 cup shredded sharp cheddar cheese
  • 4 leaves fresh basil, chiffonade
Steps
  1. Chop the peppers and onions in large cubes. Heat oil in a medium skillet on medium-high heat. Add the dried oregano to the oil and let it simmer for a bit. Then add the onions. Saute them for a bit until there's a little char on them. Then add the peppers and the garlic (or garlic powder).
  2. Saute this for just a few minutes until the veggies start to soften. Add the potatoes, the ham, and the chicken broth. Simmer covered until the potatoes are done. Taste and season with salt and pepper as needed.
  3. While the potatoes are cooking (but almost done) start the eggs. Crack the eggs into a small bowl first to make sure they're not yucky and they're not broken.
  4. Heat a large skillet on medium-high until hot. Spray the pan and slide the eggs into it. Cook until done (adding some water to steam if need be).
  5. Once potatoes are soft enough and the eggs are done, add the cheese to the hash and stir until it's melted.
  6. Plate with the hash on the plate and the eggs on top, garnish with the fresh basil.
Notes
  • The only thing I didn't like about this, is I didn't make enough! We chowed it down so fast and then realized we wish we'd put some Cholula on it.