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Personally, I’m always looking for something creative and new to do with leftovers. Making some type of breakfast hash with un-eaten protein from the prior night’s dinner is a great solution. This particular recipe calls for chicken, but feel free to try it with fish or steak as well! As usual, one of the most important components of this dish is a good old well-seasoned cast-iron.
What You’ll Need:
Salt and pepper
In a pot, parboil four or five small potatoes.
Remove from heat, run under cold water, and cut into cubes.
Rough chop two cloves of garlic, and one shallot.
In a cast-iron, heat one tablespoon butter and one tablespoon olive oil. Add garlic and shallot and cook.
Take your leftover chicken, and cut it into small pieces.
Chop one fourth of a bulb of fennel, and add to garlic and shallots.
Add potatoes and chicken.
Pour half a cup of chicken broth over mixture, reduce heat to low, and cover.
Periodically check on the hash, with a spatula, push down on your ingredients, smashing them together.
Cook until liquid is dissolved, and the bottom of the potatoes are super crunchy!
Sprinkle with fresh thyme, add salt and pepper to taste, and enjoy!