If I have certain vegetables leftover from dinner, I’ll usually make an omelet the following morning. Recently, with a medley of steamed vegetables on hand, I decided to prepare a vegetable hash. Topped with a fried egg and a drizzled with sriracha, it made a fabulous breakfast!
|My left over vegetables about to take on a new life.|
|After sauteing in butter & olive oil, until potatoes begin to brown and crisp, they’re ready.|
Makes about 2 cups
1/2 cup potatoes, cooked and diced
1/2 cup steamed squash, cut into small pieces
1/2 cup steamed carrots, cut into small rounds
1/2 cup steamed broccoli, divided into small florets
2 stalks green onion, chopped
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1/4 teaspoon dried rosemary
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
In a heavy skillet, heat butter and olive oil on medium-high heat until butter is completely melted. Add onion, rosemary, red pepper flakes, salt, and pepper. Add all vegetables except broccoli and stir to coat with seasoned onion mixture. Allow to cook, stirring occasionally for 7 minutes, until potatoes begin to brown and crisp. Stir in broccoli and cook for an additional 2 minutes.