Weekends are the time when I usually clear out my fridge, and they're also when I have the time to make a decent breakfast. Making a hash kills two birds with one stone, and today I have:
- a single leftover yellow nugget potato
- leftover scraps of BBQ salmon
- the few remaining non-shriveled grape tomatos from a week-old box
To this I add:
- a free range egg
- a tablespoon of pesto
I nuke the small nugget potato until done, then dice it. I heat up a tablespoon of oil in a pan and lightly fry the diced potato, tossing them every so often. I then halve the tomatos, break up the salmon, turn down the heat and throw those in the pan. Whoops, should've turned the heat down sooner—a side of the potatos are a bit burnt this time. I break a free range egg into the hash and gently fold it in. The vivid orange yolk colors the hash a rich yellowy color. As the egg starts go cook, I turn the heat off completely, add pesto and keep gently mixing. Fresh ground pepper and a side of greens dressed with vinaigrette, and it's done.