We LOVE roasted vegetables in the Comer household. The first dinner William and I made together after “McFly” arrived was pan seared Salmon with smashed potatoes and roasted brussels sprouts. The meal was delicious – we devoured the salmon but had some veggies leftover.
I woke up the next morning and really didn’t want soggy cereal and that’s when this “recipe” came to mind! I used leftover potatoes and brussels sprouts to come up with a hearty and delicious breakfast hash.
To make this hash you really just need four components.
- Leftover Roasted Starchy Vegetable (potato, sweet potato, butternut squash, etc).
- Leftover Roasted Cruciferious Vegetable (broccoli, brussels sprouts, cauliflower, etc).
- Breakfast protein (bacon, country ham, sausage, etc).
- Egg (scramled, fried, poached, or sunny side up to go on top of your hash).