Everyone thinks they know what to do with leftovers, right up until they're faced with last night's meat, starch and veggies. Rather than just microwave and hope, you can make a delicious, rib-sticking hash out of your random remainders.
So last night's steak was great, the potatoes were perfectly baked, and you've got a few random veggies left, too. The second day, though? Time and the microwave will deliver only a faint reminder of what a great dinner tasted like. This scenario can be avoided with recipes for multiple meals, but sometimes you have to bring out your inner short-order diner cook.
Dice up your ingredients, mix them with onion, a binder of some sort, add some spices and flavourings, and you've got perfect little patties that make something new out of your old food. Here's the Tribune's example recipe:
Imagine we're using 2 cups each of meat and potatoes, 1/2 cup onion, 1 egg and a couple teaspoons of minced rosemary.
1. Gather the cooked ingredients and cut them into small or medium dice. (If one or more ingredients are not already cooked, such as potatoes, dice them and cook them in oil until they're done, about 15-20 minutes.)
2. Toss all cooked, diced ingredients with the optional binder and any flavoring ingredients. Season with salt and pepper.
3. To cook, simply form into a large or several small patties by hand and cook in butter or vegetable oil until crispy on one side. Flip and cook until crispy on the other side.
That's just the recipe, though — the Tribune's got an explanation of the kitchen science behind making a great hash, along with more ideas on where to take it.
Have you hit up this idea before and turned out a great second-day meal?
How to make perfect hash [Chicago Tribune]