Hello friends. Thanks to all of you who offered prayers to us on Mr. C’s health. It warmed our hearts.
Whatever I cook for dinner the next day we’re eating the leftovers for lunch. Since retiring we eat two meals a day, brunch/lunch and dinner. We treat ourselves, or should I say me since I do the cooking, lunch out once a week. It never ceases to amaze me that lunch these days can easily cost $20 or more for two people. We don’t eat fast food, even though I do like Panera, and want to eat at a restaurant where I’m served.
Seeing the post title you might guess chicken was our dinner last night. Your right, we did! Chicken legs were on sale which were roasted (400°) seasoned with salt and pepper with a dash of paprika for dinner. Only three legs were left from last nights meal, but were enough to make our brunch/lunch the next day. We switch from making tacos, julienne salads, chicken salad or soup with the leftovers.
Having a hankering for breakfast, chicken hash sounded good, especially served with eggs over easy. I’m a girl who likes her eggs runny and love cutting into the egg anticipating dunking my toast as the yoke seeps out all over the plate.
Usually when I make hash I toss a few potatoes in the oven the night before. Since I didn’t a diced red potatoes would do. Red potatoes are heartier than fluffier white ones. Sautéd in a little olive oil, add minced garlic, chopped onions and peppers until tender. Once tender, but still firm, sprinkle in some thyme and a tad of butter.
Since cooked chicken was used it was simply chopped into cubes and tossed in the pan to heat up. After dividing the hash on our plates the eggs were cooked in the same pan. Mr. C doesn’t like his eggs runny so his are left in longer.
You can really make a good hash with any leftover meat you have on hand, ham, beef, pork and chicken. Don’t know if I’d used lamb or veal but one day I just might give it a try.
Sure wish I had some leftover meat this morning cause I’m in the mood for some good old eggs over easy and chicken hash. Don’t forget to leave you eggs runny so you can dip your toast in it!
1 cup of any leftover meat, chicken, pork or beef
1 small white onion, chopped
4 small uncooked red potatoes, cubed small
1 green or other color peppers, chopped
1 clove garlic chopped
Thyme, season to taste
Chopped red potatoes into smaller cubes, and sauté in olive oil for 5-8 minutes. Add chopped peppers, onion and minced garlic. Season with salt and pepper. Cook until tender. Add 1 tsp dried thyme and stir to combine.
Once tender remove hash, and cook eggs to your liking.