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leftover breakfast hash - hot pan kitchen

Leftover Breakfast Hash

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! 
Course Breakfast
Cuisine American
Keyword breakfast, gluten free, hash
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 238kcal
Author Taryn Solie


  • 2 tablespoons fat butter, ghee, avocado oil, or olive oil, divided
  • 1/2 large sweet potato about 2 cups diced - sweet potato or white
  • 1/2 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.)


Items Needed:

  • 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 1/2 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!


Calories: 238kcal | Carbohydrates: 9g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 235mg | Sodium: 845mg | Potassium: 944mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10540IU | Vitamin C: 19mg | Calcium: 118mg | Iron: 3mg