We had a dinner party last night, and as happens with most dinner parties, there were leftovers. When the boy requested breakfast this morning, leftovers were on the menu. But how to incorporate them was the question. Usually we would put them in a frittata, but we have potatoes that need usin', so hash it was. Keep in mind, this recipe is for one, maybe two people, so enlarge accordingly.
1 medium sized red potato, cubed
1 tablespoon olive oil
1/4 cup caramelized onions
1/4 cup cooked chard
1/8 cup rendered bacon
1/2 cup halved cherry tomatoes
Parmigiano reggiano, to taste
Heat medium skillet to medium. Add olive oil and potato in skillet and cook for three to four minutes, until potatoes begin browning stirring often. Add caramelized onions, chard, and bacon and cook for an additional four minutes. When potatoes are fork tender, place hash on plate alongside cherry tomatoes. Shave over some parmigiano reggiano and enjoy.
Here's about what it should look like.