Scott and I had boiled potatoes and green beans for dinner one evening and I made a huge batch of it. I knew I was going to use it for leftover purposes but I initally thought that I would be reheating and eating.
As dinner apporached the next day, I wasn’t feeling the reheat and eat method. I wanted a little something different and I started thinking about what I could do with those leftovers.
Make a hash! Hashes are my new favorite dish. Kale and potato hash rocks my world and I knew that I could use that concept to create something with these leftovers.
I chopped up some onion and pepper and got busy.
Andrea’s Potato and Greenbean Hash
- 1/2 A Medium Onion, finely chopped
- 1/2 Red Pepper, finely chopped
- 1/2 Green Pepper, finely chopped
- 1 Carrot, shredded
- Leftover boiled potatoes, chopped (can use leftover roasted or baked potato as well)
- Leftover Green Beans, chopped
- 2C Frozen Chopped Greens (I used collards)
- Chili Powder
- Garlic Powder
- Red Pepper Flakes
- Salt and pepper
- Olive oil for sauteeing, about 1/2TBSP
- Stock (Your choice) for deglazing, no more than 1/4C
In a sautee pan, heat olive oil over medium heat. Add in the onions, pepper, and carrot. Add in the seasonings, gently combine and sautee for about two minutes.
Add in the chopped potato and green beans. Stir and allow to cook for about 3-5 minutes. Add in the frozen chopped greens and stir. At this point you might see some of the food sticking to the bottom of the pan. Add in the stock and stir, scraping up all the bits on the pan. You just need a splash to help clean the bottom and create a steam for the greens.
Cook for about 5-7 minutes and then remove from heat. Dish up into bowls and serve!
Sprinkling the top with sharp cheddar and adding in some hot sauce is highly recommended. Of course if you want to add in some scrambled eggs, go for it!
This dish comes together quick and is a great way to jazz up some leftovers. Perfect for a warm lunch as well!
Have fun guys, and remember, always play with your food! Enjoy!