- 3 tablespoons of butter
- 1 cup finely chopped bell pepper (red or yellow would be nice)
- 2 cloves garlic, pressed or minced
- 5 cups leftover boiled dinner, well drained and roughly chopped
- 1 teaspoon fresh chopped herbs, such as parsley, oregano, thyme, or cilantro
- 1/2 teaspoon fresh ground pepper
Melt butter in a 12-inch cast iron skillet (or some other very heavy-duty pan) over medium heat. Add the bell pepper and cook until it just begins to brown. Add the garlic and cook for 30 seconds, until it becomes fragrant. Add the leftover boiled dinner, herbs, and pepper and stir to combine. Press down with a spatula and place a heavy skillet, pie plate, or lid directly onto the hash, pressing down to firm things up and increase browning (you may want to lube whatever you use with butter or nonstick spray). Cook until browned, about 10 minutes. Stir up the hash, trying to get all the browned parts facing up, press down, and cook for another 5 minutes. Serve with fried eggs (I like mine nice and runny!).