emily audette.com

The wonders of a fully-stocked fridge struck again this morning.  Due to last week’s cooking fever that over took me I was left with lots and lots of leftovers which all need to be eaten by tomorrow!  

How to eat all these leftovers by tomorrow with a full freezer?  My first idea was to just eat leftovers for breakfast so that it’s one extra meal.  Then this morning I had a stroke of genius.  Yesterday I went out for brunch at Barbette and got the roast chicken hash.  It’s good, but not quite as flavorful as I expected.  Why not re-create it at home with all my leftovers?  

For the record, in case anyone randomly has these same leftovers at home here is what I created.  I have to say I liked it more than the hash from Barbette!  Somehow I had just the right ingredients in my fridge!

Roasted Chicken Hash, serves 2

• 2 cups leftover roasted potatoes and squash
• 1/2 cup chopped red peppers
• 1/2 cup chopped onions
• 1/2 cup leftover roasted chicken
• pinch of lemon zest
• 1 1/2 tablespoons lemon juice
• 1 T chopped parsley

Directions:  Using a medium frying pan (not non-stick) cook onions and red peppers in a small amount of olive oil (I used my Misto) until soft.  Add leftover roasted potatoes and squash, chopped up into smaller pieces if needed.  Hopefully your leftovers have plenty of butter/oil to add to the pan because your veggies probably need it.  Add chopped chicken, cook for a few minutes on medium low while you prepare the eggs.  Cook 2 eggs over easy or try poached eggs if you know how (which I don’t).  Finally add the lemon juice, pinch of lemon zest and some extra herbs.  I tossed in some dried rosemary and sage.  Stir and cook for another minute until the juice is absorbed.  Serve in a bowl topped with an egg, sprinkle parsley over the top.

You can tell a few things from this photo.  #1 I did not remove my eggs from the pan very elegantly.  #2 I did not properly arrange my hash so that you could see all the various things mixed in.  #3 I don’t care it was amazing.