A cast iron skillet is all you need to give leftovers a boost; baked or boiled potatoes lay the foundation, and you can toss in peppers, Brussels sprouts, chopped ham or sausage, or really anything you have in the fridge that needs using. The cherry on top? A sunny-side up fried egg.
Canola or olive oil, for cooking
1/2 red pepper, seeded and diced, or 1/2 cup (125 mL) chopped leftover veggies
1/2 cup (125 mL) chopped ham or crumbled sausage
2 cups (500 mL) chopped cooked potatoes (white and/or sweet)
salt and pepper, to taste
2 eggs, fried or poached
chopped fresh parsley and/or green onions, for garnish
Set a medium cast iron skillet over medium-high heat and add a generous drizzle of oil. Cook the pepper and ham or sausage until soft and golden on the edges; transfer to a plate or bowl with a slotted spoon. Add another drizzle of oil to the pan and sauté the potatoes, letting them sit for a minute or two at a time to develop a nice golden crust, until they’re crunchy and golden. Return the pepper and ham or sausage to the pan and season with salt and pepper.
In another small pan, fry or poach the eggs to your liking and serve them overtop. If you like, garnish with chopped parsley or green onions.
475 calories, 27 g fat, (3.8 g saturated fat, 16 g monounsaturated fat, 7.2 g polyunsaturated fat), 203 mg cholesterol, 38.8 g carbohydrates, 17.7 g protein, 5 g fibre.
Originally published in ParentsCanada magazine, April/May 2016.