I absolutely loathe wasting food. We’ve all experienced those manic health-kicks… where we get super enthused about cooking, run to the store and buy a ton of produce, use around half of it, and then the rest slowly decays in our refrigerators while we order takeout. It’s a shameful feeling.
This Leftovers Potato Hash recipe is a delicious hack to use your “still edible but not quite as appealing” produce. When combined with a protein, this works excellently as a stand-alone meal, but it also serves well as a side dish or an appetizer. Happy cooking!
Prep time: 15 mins
Cook time: 40-45 mins
Yield: 2-3 servings
● 1lb red potatoes, roughly chopped/diced
● 3 cloves garlic, minced
● 1 onion, chopped
● ⅛ cup olive oil
● ¼ stick butter, melted
● ½ teaspoon sea salt
● ¼ teaspoon garlic or onion salt
● ¼ teaspoon garlic powder
● ¼ teaspoon cayenne pepper
● ½ teaspoon ground black pepper
Tip: These are the ingredients that I typically have laying around and throw in; adjust based on your preferred flavor combinations + what’s in your home!
● ½ green bell pepper, seeded and roughly chopped
● ½ red bell pepper, seeded and roughly chopped
● Fresh lemon
1. Preheat the oven to 425F. Line a baking sheet with parchment paper or aluminum foil,
and coat it with cooking spray.
2. In a large bowl, toss together the potatoes, garlic, onion, olive oil, butter and seasonings. Mix in leftover ingredient selections. Drizzle a bit of lemon juice over the hash.
3. Bake for 10 – 15 minutes, and then shake the pan, and bake for another 10 minutes.
4. Raise the heat to 500F, and bake for an additional 10 – 15 minutes, until the potatoes are
crisp and brown.
5. Sprinkle with a little more salt and pepper and fresh lemon juice. Serve and enjoy!