How I Deal With Leftovers

13Jan10

Leftovers are perfect for creating a great brunch dish. Any bits of meat or veg can be thrown together with some eggs and turned into a quiche. Leftover fruit from last night’s dessert can turn into a parfait or even a compote for topping pancakes.

And, in the case of today’s recipe, leftover roasts and steaks are the perfect addition to a potato hash. In fact, the potatoes are also leftover from last night!

Last night’s dinner was cobbled together from two of my favorite cookbooks: Mastering the Art of French Cooking by Julia Child and Anthony Bourdain’s Les Halles Cookbook (although I doctored both of the recipes to suit my palate). From Julia, I made her famous Bifteck Saute Bercy, a pan-broiled steak served with a shallot and white wine pan sauce.

From Bourdain, I modified a recipe for tartiflette, which is a Swiss potato hash with bacon and cheese.

My Tartiflette
You will need…

1.5 to 2 lbs potatoes (I like Yukon Gold, skins on)
1 cup diced pancetta
1 wheel of brie (Bourdain uses reblochon, which is hard for me to get around here)
1 medium onion, diced
1 shallot, diced
1 clove of garlic, smashed
1/2 cup white wine
3 tbsp. extra virgin olive oil
salt and pepper to taste
fresh or freeze-dried dill (about 2 tablespoons)
your choice of hot sauce, madras curry powder, or ground cayenne pepper to taste (I use about 2 tablespoons)

Start by boiling the potatoes for 20 minutes. Drain and allow to cool before cutting into very small cubes. Meanwhile, heat the oil in a skillet over medium high heat. Add garlic, shallots, onions, wine, and pancetta, and saute for 2-3 minutes. Add the potatoes and saute until golden brown and beginning to crisp up. Add the remaining ingredients, stir to combine, and then turn off the heat. Next, layer the potato mixture in a casserole dish, placing a layer of sliced brie between each layer of potatoes. Bake for 25 minutes at 375.

Tartiflette Hash
You will need…

Leftover tartiflette
Leftover steak, pot roast, ham, or lamb, cubed
1 tbsp. butter
1 egg per person

In a hot skillet, melt the butter and add the leftover potato mixture and meat. Heat through until piping hot and slightly browned. Meanwhile, in a second pan, prepare eggs sunny side up.

Plate about 3/4 cup of hash per person, topping with one egg. Serve with a drizzle of spicy ketchup.

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