This is breakfast hash, more commonly known as whatever is leftover in the fridge! It is not pretty, but it is delicious. Breakfast hash is very flexible. You need eggs and whatever else you would like scrambled in--I usually use meat and veggies. The beauty of this recipe is that it is never the same twice. This is the hash I made today.
1 cup of cooked meat of choice (I used chicken meatballs)
1 large potato, diced (You can use leftover baked potatoes or fry some breakfast potatoes.)
1/4 cup mushrooms, diced
1/2 cup butternut squash, diced
1/4 cup onion, small dice
1/4 cup red bell pepper, small dice
Shredded cheese (I used a mix of cheddar and Monterrey Jack)
1-2 tablespoons butter
salt and pepper
Fry potatoes and squash in canola oil until browned. Set aside. Sauté onion, peppers, and mushrooms in the butter, then add meat. Add eggs and scramble a bit, then add potatoes and stir until eggs are scrambled firm. Stir in shredded cheese and serve!
Other ingredients I have used in the past include spinach, ham, rice, bacon, and roasted veggies such as zucchini and summer squash.