Potato Hash

Potato hash is one of those basic go-to dishes that I make when I need something quick, or when I want to get rid of some leftovers. Certainly, leftover potatoes can be used to make a hash, but just about any leftover veggies can be tossed in, as well. A hash can be a side dish for breakfast, a quick lunch, or a complement for an egg at any meal of the day. Best of all, it's a very cheap and healthy way to fill your belly.

This mother's day, I made a hash with some leftover slaw, which was mostly cabbage, fennel and jicama. Try making this with whatever you have in the fridge.

Potato Hash
2 Tbsps. safflower oil (or your fat of choice ... I went with bacon grease this time)
1/4 cup chopped red onion
2 cloves garlic, minced
1/2 cup leftover veggies
3 Yukon gold potatoes, cut into small pieces and steamed
salt and pepper, to taste

Heat oil in a large cast iron skillet. Add red onion and garlic and saute over medium-high heat until onions begin to soften. Add the veggies and cook a few minutes longer. Add the potatoes, and cook until warmed through. Season with salt and pepper.

Serves 6 as a side dish. Serves 2-3 as a main course.