Something I make from time to time with leftovers.
We all have leftovers, and there's no need not to make a new dish from them.
Hope you enjoy it if you try. Substitute anything you don't like for what you do like or have on hand.
Ingredients Needed
Pork Chops: 2 precooked, cut into 1/2-inch cubes.
Potatoes: 2-3 uncooked, peeled (optional) and diced into small (1/2-inch) cubes.
Frozen or fresh Pepper Stir-fry Mix: 1.5 - 2 cups (no need to thaw).
Leftover Pasta with Sauce: ~2 cups (for a side dish).
Cooking Oil: 2-3 tablespoons (e.g., vegetable oil, olive oil, Butter will do).
Seasonings(use what you like): Salt, black pepper, and anything else you have (e.g., garlic powder, chili flakes, dried oregano)
Liquid (for pasta): 2-3 tablespoons of broth i.e. beef/chicken/veggie ect.(to revive the sauce).
Start Potatoes: Heat 2 tablespoons of oil in a large, sturdy skillet (cast iron or non-stick preferred) over medium-high heat. Add the dried, diced potatoes, spreading them into a single layer.
Cook Potatoes: Sprinkle with salt and pepper. Let the potatoes cook undisturbed for about 5-7 minutes until the undersides are golden brown and crispy. Then, toss them and continue cooking for another 10-15 minutes, stirring occasionally, until they are tender when pierced with a fork. Reduce heat to medium if they brown too fast.
Add Vegetables: Push the potatoes to one side of the pan. Add 1 more tablespoon of oil/butter to the empty space, and add the pepper mix. Sauté the peppers for 5-7 minutes, stirring until they are tender-crisp and any released moisture has evaporated.
Add Pork: Add the cubed, precooked pork chops to the pan. Sprinkle the pork and vegetables with any extra seasonings you favor (garlic powder, oregano, etc.). Mix everything, potatoes, peppers, and pork together and cook for 2-3 minutes, stirring, until the pork is fully hot and starts to brown slightly on the edges. Turn off the heat.
Add Liquid: Add 2-3 tablespoons of water or broth to the pasta. This is key to rehydrating the sauce and preventing the pasta from drying out as it reheats.
Reheat: Heat the pasta gently over low-medium heat on the stove, stirring continuously, until it is steaming hot and the sauce is creamy and glossy again. Alternatively, microwave in short 45-second bursts, stirring between each burst.
We all have leftovers, and there's no need not to make a new dish from them.
Hope you enjoy it if you try. Substitute anything you don't like for what you do like or have on hand.
Ingredients Needed
Pork Chops: 2 precooked, cut into 1/2-inch cubes.
Potatoes: 2-3 uncooked, peeled (optional) and diced into small (1/2-inch) cubes.
Frozen or fresh Pepper Stir-fry Mix: 1.5 - 2 cups (no need to thaw).
Leftover Pasta with Sauce: ~2 cups (for a side dish).
Cooking Oil: 2-3 tablespoons (e.g., vegetable oil, olive oil, Butter will do).
Seasonings(use what you like): Salt, black pepper, and anything else you have (e.g., garlic powder, chili flakes, dried oregano)
Liquid (for pasta): 2-3 tablespoons of broth i.e. beef/chicken/veggie ect.(to revive the sauce).
Instructions
Part 1: The Potato Hash
Prepare Potatoes: Peel the potatoes (if desired) and cut them into small, uniform 1/2-inch dice. This is crucial for quick and even cooking. Rinse the diced potatoes under cold water to remove excess starch, then dry them thoroughly with a towel or paper towel.Start Potatoes: Heat 2 tablespoons of oil in a large, sturdy skillet (cast iron or non-stick preferred) over medium-high heat. Add the dried, diced potatoes, spreading them into a single layer.
Cook Potatoes: Sprinkle with salt and pepper. Let the potatoes cook undisturbed for about 5-7 minutes until the undersides are golden brown and crispy. Then, toss them and continue cooking for another 10-15 minutes, stirring occasionally, until they are tender when pierced with a fork. Reduce heat to medium if they brown too fast.
Add Vegetables: Push the potatoes to one side of the pan. Add 1 more tablespoon of oil/butter to the empty space, and add the pepper mix. Sauté the peppers for 5-7 minutes, stirring until they are tender-crisp and any released moisture has evaporated.
Add Pork: Add the cubed, precooked pork chops to the pan. Sprinkle the pork and vegetables with any extra seasonings you favor (garlic powder, oregano, etc.). Mix everything, potatoes, peppers, and pork together and cook for 2-3 minutes, stirring, until the pork is fully hot and starts to brown slightly on the edges. Turn off the heat.
Part 2: Reviving the Sauced Pasta Side
Prep Pasta: While the hash is finishing, place the sauced pasta in a separate medium saucepan or microwave-safe bowl.Add Liquid: Add 2-3 tablespoons of water or broth to the pasta. This is key to rehydrating the sauce and preventing the pasta from drying out as it reheats.
Reheat: Heat the pasta gently over low-medium heat on the stove, stirring continuously, until it is steaming hot and the sauce is creamy and glossy again. Alternatively, microwave in short 45-second bursts, stirring between each burst.
This is the kind of stuff my grandmother would do with leftover food. I forget exactly what it was, but she would make this stovetop quiche/omelette kind of thing using eggs with leftover meat & vegetables.