We’re using up leftovers to make a hearty vegetarian breakfast! This Asparagus & Egg Hash with caramelized onions, which I think makes the best hangover food, is also good for lunch or dinner.

I always cook for a crowd. Sure, I live with a small circus; there’s five of us. But, generally, if I’m making a meal which yields four servings, I double it. Why? Leftovers.

Bonus, we can always invite family or friends over without any extra hassle. But really, leftovers. Leftovers get a bad wrap in many households, but not in this one. If you ask me (and you did, right?), it’s all about picking the right recipes when planning for leftovers. The simpler the better.

Grilled or slow cooker meats, veggies, rice. These are all perfect for doubling and turning into wow-dishes the second time around. Maybe even tasting better than it did the first time. Like in this Asparagus and Egg Hash.

I’m using up goodies from two other meals in this recipe: Crispy Sheet Pan Hashbrowns and this Easy Asparagus Sauté. If you can fit it into your meal plan, make both of these dishes in bigger batches earlier in the week along with grilled steak or chicken. Then, come the weekend, you’ll have one amazing and hearty breakfast, and what I’ve found to be the quintessential hangover food.

Or, if you prefer, you can prep hashbrowns using your recipe or according to package directions, then toss in the veggies towards the end. Whatever floats your boat.

Asparagus and Egg Hash

Preheat your broiler to low. Heat a medium skillet over medium-high heat with 1 tablespoon of oil. Add in a layer of leftover Crispy Sheet Pan Hashbrowns. If you’re starting from packaged hashbrowns, cook them according to package directions. Once golden and crispy, push the potatoes to the outside of the skillet.

To the center of the pan add 1-2 cups of leftover Easy Asparagus Sauté. The caramelized onions from the sauté really make this dish! Allow it to sit for 1-2 minutes, then stir the veggies into the potatoes. Let cook without stirring for another 3-4 minutes.

Meanwhile, fry the egg(s) sunny side up. My little mini egg skillet makes it easy to cook the perfect egg. As you can see, it’s gotten a lot of love. Season the egg with salt and pepper and set aside.

Sprinkle the hashbrown mixture with cheese and place under the broiler until melted and golden, about 3-4 minutes. Serve and top with a sunny-side-up egg!

Asparagus & Egg Hash

Yield:

We're using up leftovers to make a hearty vegetarian breakfast! This Asparagus and Egg Hash with caramelized onions, which I think makes the best hangover food, is also good for lunch or dinner.

Ingredients

2-3 cups leftoverCrispy Sheet Pan Hashbrowns
1-2 cups Easy Asparagus Sauté
1/2 cup Swiss Cheese
1 egg per serving
salt and pepper to taste

Instructions

Preheat your broiler to low. Heat a medium skillet over medium-high heat with 1 tablespoon of oil. Add in a layer of leftover Crispy Sheet Pan Hashbrowns. If you're starting from packaged hashbrowns, cook them according to package directions. Once golden and crispy, push the potatoes to the outside of the skillet.
To the center of the pan add 1-2 cups of leftover Easy Asparagus Sauté. The caramelized onions from the sauté really make this dish! Allow it to sit for 1-2 minutes, then stir the veggies into the potatoes. Let cook without stirring for another 3-4 minutes.
Meanwhile, fry the egg(s) sunny side up. Season the egg with salt and pepper and set aside.
Sprinkle the hashbrown mixture with cheese and place under the broiler until melted and golden, about 3-4 minutes. Serve and top with a sunny-side-up egg!

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Looking for a few other breakfast ideas? Try our Spicy Southwest Veggie Frittata or these delicious Lemon Ricotta Pancakes!