The day after Christmas we ended up with some leftovers and wanted to use them up in a little delicious way. So, while everyone else stayed out of the kitchen, I went to work.
Leftovers Breakfast-for-Dinner Hash
1 Tbsp butter
1 Tbsp oil
1 1/2 Tbsp sour cream
1/2 c skim milk
1 c assorted mushrooms, onions, and peppers (already cooked)
2 1/2 c diced ham
3 c leftover Parmesan Sweet Potatoes
2 diced apples
1/2 Tbsp maple syrup
1 1/2 Tbsp Parmesan cheese
In a large skillet, melt butter and heat oil. Whisk together eggs, sour cream, and milk. Scramble the egg mixture, cooking until reaching your desired level of doneness (I don’t like an egg that isn’t cooked through). Remove from pan. Add mushroom mixture, ham, potatoes, and apples. Heat through (about 5-10 minutes). Drizzle with maple syrup and Parmesan cheese. Add salt and pepper to taste. Return eggs to pan and scramble together.