Cook'n is the best selling recipe organizer

Volume III
September 9, 2011

Weekly Home / Cook'n & Eat'n

Yesterday's Dinner Was This Morning's Breakfast

By Alice Osborne

I'm always looking for an opportunity turn yesterday's dinner into this morning's breakfast. I love how our newsletter always features dove-tailing recipes and menus for this very reason.

Anyway, a leftover chunk of pot roast gave me just such a chance. And since we're huge fans of hash brown potatoes and corn-on-the-cob (which I also had some leftovers of), I decided I'd do a little cook'n from the hip, so to speak, and try my hand at my own version of corney-beef hash.

First I started frying the frozen hash browns, put a lid on them and then shredded the chunk of pot roast. Next I cut the kernels off the leftover cobs of corn. I also finely diced a little onion and red bell pepper (maybe 1/4 cup each - we like onions and peppers). I mixed the corn, onions and peppers together with a little garlic powder and black pepper and let the veggies sit while the spuds were cooking.

After about 10 minutes of spud frying, I added the shredded roast beef, along with a dash of olive oil and mixed all this together.

As soon as the potatoes and meat were heated through and crispy, I added the vegetables - stirring well to prevent scorching. I just wanted them heated through. If you prefer you're veggies a little softer, you'll naturally cook them a little longer. After a few more turns, I gave the hash a taste. The flavor was right but it was all a bit too crumbly and dry.

So, taking a cue from the research cooks at America's Test Kitchen (I'd caught them doing a similar experiment on one of their shows), I added a little cream. This touch gave the dish a delicious cohesive quality. I placed a layer of scrambled eggs on top of it all (we don't like fried - the runny yolks gag my hubby), garnished the dish with a bit or parsley, and I have to tell ya, this was amazing!

Isn't it fun when we experiment successfully in the kitchen? I have Cook'n Club to thank for the wonderful dove-tailing training they've been giving us these past few years. Without it I don't know if I would have had the courage and basic know-how to even attempt this meal-time approach!

Contribute to the Cook'n Club!

DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.