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[quote=Anonymous]Sunday leftover hash:

Preheat your biggest, heaviest skillet (cast iron if you've got it) to a little bit hotter than medium (about 6 out of 10 on the dial). If your skillet is nonstick, do this at the last minute so you're not cooking an empty pan, and go straight-up medium (5).

Pull whatever dinner leftovers you want to use up out of the fridge and chop them up.  Any kind of meat or combination of meat, veggies, and bread-like or potato-like carbs will do.  Really, anything.  (Probably won't work for pasta, soup, or stew.)

Peel and chop a large onion.  If you have a bell pepper or a chile pepper (any kind, any color), chop that up too.  (If not, no worries.)

If your leftovers already have veggies or bread-or-potato-like carbs, you're set.  If they're mainly meat and not so much on the carbs, then wash and chop or shred one large or two small-to-medium potatoes (any kind, including sweet potatoes).  You can peel the potatoes, or leave the peels on--your choice.  If you don't have potatoes, you can chop an equivalent amount of carrots or any root vegetable you have on hand. If you shred the potato, press some of the water out of the shreds with a paper towel.

When the skillet is hot, swirl in some oil. (Never add oil to a cold pan.)  Let the oil heat up till it shimmers (about 30 seconds).  If you chopped a potato, fresh carrots or root vegetables, throw those in first to give them a little head start (maybe 3 or 4 minutes). Then add the onions and bell peppers or chile peppers. They should all make a happy sizzling sound.  If they don't sizzle, turn the heat up. If they sizzle too violently, turn it down.

Fry the onions, peppers, and potatoes/root vegetables, stirring them up and scraping up any browned bits from the pan bottom every minute or two, until they're softened and starting to turn a little brown.  A flat-bottomed wood or bamboo scraping spoon is best, or a wooden spoon.  Then add your chopped leftovers, and your shredded potato if you shredded it. Salt and pepper the whole mixture, then keep frying and stirring.  Once it's mixed in and your heat is adjusted, don't stir as often -- you can let it sit for 3-4 minutes at a time to get browned and crispy on the bottom, then scrape those browned parts up from the bottom, stir and re-mix, spread it evenly in the pan again, and let it brown again.

Repeat the browning and stirring until it's hot all the way through and you see enough crispy parts.  Use this time to make your toast, freshen up your breakfast beverage, and summon the family.  As you stir and mix, taste as you go, adding salt and pepper as necessary.  When it's done, turn the heat off.  You can serve from the stove, or take the whole skillet to the table on a couple of hot pads or trivets.

In a separate pan, fry some eggs.  Do the eggs last-minute, so they're hot and not rubbery.  Serve the eggs on top of the hash, with hot sauce.  [/quote]

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