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October 3, 2017 Breakfast

Asparagus & Egg Hash: Cooking with Leftovers

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.

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.

Need a recipe that goes with the flow? Be sure to add this easy asparagus sauté to your recipe box.  Great as is, but you'll love this method of cooking for all of your favorite veggies.

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

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.

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.

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.

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.

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.

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.

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.

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!

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.

Asparagus & Egg Hash

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

  1. 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.
  2. 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.
  3. Meanwhile, fry the egg(s) sunny side up.  Season the egg with salt and pepper and set aside.
  4. 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!
© Katie

If you love Cook Once, Eat Twice recipes like this one, be sure to hop over to our side bar and subscribe to the blog.  We’ll then send you a free copy of our e-book loaded with recipes that will have you making the most of your leftovers with every meal!

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

Pin me!

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.

 

More from my site

  • Veggie Frittata for BeginnersVeggie Frittata for Beginners
  • Roasted Veggie Waffle Sandwich for Breakfast… and BeyondRoasted Veggie Waffle Sandwich for Breakfast… and Beyond
  • Impossibly Easy Green Veggie ShakshukaImpossibly Easy Green Veggie Shakshuka
  • How to Roast Hatch Chile PeppersHow to Roast Hatch Chile Peppers

Categories: Breakfast Tags: eggs, gluten-free, vegetarian

About Katie

Katie Harding has been blogging since 2010. What originally started out as a platform to discuss new parenthood, her blogging now focuses on her passion for cooking: creating recipes and sharing tips for entertaining friends and family of all ages. Outside of the kitchen you’ll find her with her family (three boys, one husband, multiple exchange student daughters, and Hank the pup), or gallivanting around the world with her fork in tow.

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Welcome!

Welcome to Forks and Folly! It's time to have some fun in the kitchen. Forks and Folly is about enjoying the process of cooking and entertaining. No complicated recipes. No stress. It's back to basics with easy, make ahead food, and fabulous hosting tips.

In addition to contributions on this blog, you'll find me behind the scenes working with my favorite brands through my marketing agency b2k Media Marketing.

Have a question or want to work with me? Drop me an email anytime.

♥, Katie

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