Leftover Vegetables and Breakfast Eggs

by zesty on October 11, 2010 · 8 comments

Happy Canada Thanksgiving!

Ever have a lot of leftover vegetables from the night before and you are unsure what to do with them?  Happens from time to time and I usually create a vegetable hash, veggie cakes or a vegetable puree but today I wanted to share something slightly different.  Although this concoction is similar to a hash with the addition of a very special ingredient.  Eggs.  I love eggs and definitely could eat them everyday.

This recipe is super easy and really has no boundaries.  A quick way to use leftover food from a previous meal and also an excellent way to kick start your day with energy.  Add whatever else you may have on hand in this such as bacon, sausage, parsley or peppers – you name it.  No boundary breakfast.


  • 1 Tbsp. Olive oil
  • Leftover smashed potatoes
  • Leftover grilled carrots
  • Leftover grilled corn
  • 4 Eggs
  • Tomatoes
  • Whole Wheat Bread
  • Salt
  • Pepper


  1. Preheat saute pan over medium heat.
  2. Add oil and potatoes and begin cooking through. Toss in carrots and corn and continue to saute.  Once heated through, create a couple of holes in the pan for your eggs
  3. Crack two eggs in each hole you create and let cook sunny side up.
  4. Cook until eggs are complete, season with salt and pepper.
  5. Serve with whole wheat toast and some fresh tomato slices.
  6. ENJOY!

Zesty Tip: A little sauce goes really well with this dish.  Sometimes I mix together ketchup, hot sauce and some barbecue sauce and serve on the side to dip into.  You can pour it on top if you really love it.

I am on the road this week to Virginia however I will be continuing to catch up on the consulting side and posting on my normal days this week.  I hope you have a great start to your week and I will touch base with you on Wednesday.

Take care


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