Meatless Monday: Hashbrowns and Eggs

Next week, we are off on vacation.  That means that this week is all about using up the stuff that we have so that we don’t have to throw it out.  In this nation’s current economic situation, I think many of us are trying to find ways to use what we have.  When you can’t make any more, it becomes imperative to use and spend less.  Potatoes, onions, eggs, and bread can be gotten pretty cheap, particularly if you frequent those big box stores.  That’s just about all we used in this week’s recipe.  But don’t stop here.  Feel free to incorporate any leftover veggies into your hash.  Carrots, celery, zucchini, or even leftover greens would be a fabulous addition to our humble offering.

For Meatless Monday this week, we are keeping it super simple.  I just cut up about 10 baby red potatoes into 1/2-inch cubes (roughly) and boiled them in salted water, until slightly tender, but still a little tough, about 10 minutes.  Next, I diced up a medium yellow onion and minced two cloves of garlic.  I sauteed them over medium-high heat in some olive oil until translucent and added the drained potatoes.  I let that go for another 10 minutes or so, stirring occasionally and adding plenty of salt and black pepper.  I served with an egg cooked over medium and a toasted roll.  The yolk from the egg drenched over the hash just works on so many levels.

How are you using your leftovers to stretch your dollar on Meatless Monday? Have a Meatless Monday experience, recipe, or request? Leave us a comment and let us know what you’re up to!

Meatless Monday, a national nonprofit public health initiative, is all about incorporating more vegetables and less meat into our diet. It’s about moderation, just one day a week, cutting down on meats high in saturated fat and increasing protein-rich plant-based foods — good for personal health and good for the planet.