This Leftover Breakfast Hash is an easy way to put leftover meats and veggies to good use. It’s made in one skillet and if your leftover meat is compliant, it can also be paleo or Whole 30. Use sweet potato or regular potato, and whatever greens you have on hand, like kale or spinach. Breakfast is cooked in just 15 minutes!
This is a great recipe when you have leftovers you need to use up but want to repurpose them. The hash itself is just three main ingredients, with an egg on top for some flair (and more protein). You don’t need me to wax poetic about how using up leftovers is the best – let’s get into the details (it’s really very easy, I promise).
How to Make Leftover Breakfast Hash
First up you’ll want to get a large non-stick pan over medium heat and put about a tablespoon of fat in it (ghee, butter, olive oil, or avocado oil all work just fine). Next it’s time to peel then dice the potato. I like to use sweet potato in my hash, but regular white potato will work just fine. Make sure to cut the pieces pretty small – about one-quarter of an inch cubes – as that will help them cook faster.
Once the potatoes are diced, put them in the pan and add in about ½ teaspoon of kosher salt. Stir them with a wooden spoon or spatula then cover with a lid and cook for 5 minutes. While they’re cooking, go ahead and get your meat ready.
For the meat you can use whatever you have on hand – leftover chicken, pork, steak, whatever. You’ll want about a cup to a cup and a half of whatever you have. You can either shred it or cut it into little cubes about the size of the potatoes. Once it’s cut, add the meat in and stir to combine.
Next up is measuring out your greens. I like to use baby spinach, but you could also use kale or chard (though you’d want to chop either of those up). Dump the greens into the pan and stir everything together, then cover once more and cook for 2 minutes.
After everything is cooked, you may want to try a quick bite and see if it’s salted enough. If you meat is fairly salty you’re probably fine. If not, you may want to add in another pinch or two of salt.
Once it’s salted to your liking, transfer the hash to a plate or bowl and add in 1 tablespoon of butter or ghee. You could use oil, but I find that egg tastes better cooked in butter or ghee. After the fat is melted, crack the egg into the pan, cover with a lid, and cook it to your liking (roughly one and a half minutes for an over-medium egg).
Once the egg is cooked to your liking, slide it on top of the hash and sprinkle any additional seasoning on top (some dried herbs, pepper, whatever you like). Then dig in!
Looking for more breakfast recipes? Check out the following:
- Gluten Free Gingery Lemon Blueberry Pancakes
- Simple Egg Bake with Mushrooms, Leeks, and Sausage
- Potato Breakfast Hash with Sausage, Mushrooms and Peppers
- Easy Gluten Free Breakfast Quesadilla
- Roasted Tomato, Kale, and Goat Cheese Breakfast Frittata
If you try this Leftover Breakfast Hash recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below. It totally makes my day to hear how a recipe worked out for you.
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Recipe for Leftover Breakfast Hash
Leftover Breakfast Hash
- 2 tablespoons fat butter, ghee, avocado oil, or olive oil, divided
- ½ large sweet potato about 2 cups diced - sweet potato or white
- ½ teaspoon kosher salt
- 1.5 cups leftover meat chicken, pork, beef - whatever you have
- 4 cups tightly packed green such as baby spinach or chopped kale or chard
- 2 large eggs
- Additional seasoning optional (e.g. dried herbs, pepper, etc.)
- Measuring spoons
- A vegetable peeler
- A large knife
- A cutting board
- A large non-stick frying pan with a lid
- A wooden spoon or spatula
- A measuring cup
- Two plates or bowls, for eating
- Put a large pan over medium heat and place a tablespoon of fat in it (ghee, butter, olive oil, or avocado oil all work just fine).
- Next peel all the skin off the potato with the peeler, then use a large knife and cutting board to cut the potato into small pieces - about one-quarter of an inch cubed.
- Once all of the potato is diced, put the pieces in the pan and add in about ½ teaspoon of kosher salt. Stir them with a wooden spoon or spatula then cover with a lid and cook the potato for 5 minutes. While the pieces are cooking, prep your meat.
- Prep the meat by either shredding it or cutting it into little cubes with the large knife and cutting board. The pieces of the meat should be about the same size as the potatoes. Once it's cut, add the meat in to the pan with the potatoes (after they’re finished cooking) and stir to combine.
- Next measure out the greens with a measuring cup. Baby spinach works well, but you could also use kale or chard (though you'd need to chop either of the last two up). Dump the greens into the pan and stir everything together, then cover once more and cook for 2 minutes.
- After everything is cooked, take a quick bite and see if it's salted enough. If your meat is fairly salty you may not need extra salt, but If not you may want to add in another pinch or two of salt. Stir the mixture together afterward if additional salt is added.
- Once it's salted to your liking, transfer the hash to two plates or bowls and add in 1 tablespoon of butter or ghee. After the fat is melted, crack the eggs into the pan and discard the shells. Cover with a lid, and cook them to your liking (roughly one and a half minutes for an over-medium egg).
- Once the eggs are cooked to your liking, remove them with a spatula and place one on top of each portion of the hash. Sprinkle any additional seasoning on top (some dried herbs, pepper, whatever you like), then dig in!