Leftovers.

Sometimes they’re the most amazing thing you discover in your fridge the next morning.

Other times… you stare listlessly at them wondering what shade of disgusting they’ll be when you find them behind two other containers a week or two later.

I’m the type who loves to do what a can with leftovers. This doesn’t always apply but sometimes leftovers can be a playground of culinary adventure!

Last night I did something I almost never do. I followed a recipe.

Yeah, I know. Seems pretty hypocritical of me to throw recipes at you while I don’t follow them often myself.

BUT! I want to encourage people to deviate from the recipe. Substitute. Go wild and be daring!

Now you’re probably wondering what I made last night. It was a crusted pork roast with root vegetables. It’s the veggies that inspired the hash under those over-easy eggs.

Celery root, sweet potato, Spanish onion, turnip.

They roasted in the pan with the pork loin. Seasoned with sage, thyme, rosemary, salt and pepper. Tossed with olive oil.

I cooked it all in one skillet with a little butter. I left the eggs pretty for the picture but immediately put black pepper on them because hey, it’s delicious!

The eggs came out closer to over-medium, ehich I’ve heard is the “golden standard” but I prefer the yolk mingling with the hash more.

Also, a cafe Americano in my favorite Legend of Zelda mug.

Next time you have leftovers, take them on an adventure and see what deliciousness lies around the corner!

Cheers

Recipe:

Note: I wrote the recipe below to be vegetarian friendly. My leftovers were cooked the night before with a pork roast but that doesn’t mean they have to be!
Eggs:
– 2, your choice (I made mine over easy)
Hash:
– 1 Sweet Potato, diced
– 1 celery, diced
– 1 large onion, sliced
– 1 small turnip, diced
– 2 tsp. olive oil
– 2 tsp. sage
– 2 tsp. rosemary
– 1 tsp. thyme
– 1 tsp. garlic powder (or 1 clove minced)
– Salt & pepper to taste

NOTE: The hash will make enough to save for other days or freeze for a future date. I recommend making it as a side the night before and embracing the leftovers.
Instructions:

1. Toss the vegetables, oil and seasonings together. Spread evenly in a greased, shallow-sided pan. Roast for 45 minutes at 375°F.
2. In a large skillet on medium heat, add butter or olive oil to grease. Add approx. 1 cup of roasted vegetables. Cook for 3-4 minutes and flip. Add eggs to one side and keep hash and eggs separate (or cook your eggs in another pan if you want). Cook eggs and hash for another 3-4 minutes.
3. Place hash on your plate first. Put eggs on top.
4. Add hot sauce of choice if you wish. Garnish with fresh parsley.
5. Enjoy!