Home Cooking 7

Holiday Leftover Entrees

opinionatedchef | Oct 28, 201105:59 PM

plse add yours too!


8 oz. bacon, sauteed or baked, drained and chopped, and fat reserved
1/2 c. Reserved bacon fat or extra virgin olive oil
11 oz. yellow onion, small diced
2 medium garlic cloves, peeled and minced
1 medium carrot, small diced
1 stalk celery, small diced
½ medium red pepper, small diced
1.5 lb. sweet potatoes, unpeeled,cut in ½”dice, preferably both Hannah (white) and Jewel sweet potatoes, which are rich and less sweet than Garnet
1 lb. Capone’s Duck Sausage, cut in half lengthwise and then cut in 1/3” slices
or roast turkey, duck or goose

1-2 tsp.dried thyme, rubbed in palms of hand to release oils
2 small bay leaves
1 bunch cilantro, washed, drained, dried and minced (optional to include m.stems)
Kosher Salt and Black Pepper, freshly ground

In a large 12” diameter skillet, heat 3-4 T.bacon fat or oil til hot. Add onion, adjust heat to medium high and sautee until golden brown(adding more fat or oil if needed to keep from burning.) Add garlic , thyme and bay leaf for the last few minutes of cooking. Remove onion and garlic from pan. Heat another 2-3T of fat/oil to hot, sautee carrots, celery and red pepper 3-5 minutes over medium high heat until seared and tender. Remove from pan. Meanwhile steam* or blanch potatoes until just tender, about 3-5 minutes. Do not cook longer or the hash will be mushy. Cool potatoes in a colander by an open window or in a cool area.
In the original skillet, heat 3-4 T. oil/fat until hot. Over medium high heat,sautee duck sausage on both sides until it loses its pink color.Leave juices/fat in pan with sausage. Add the potatoes, stir to coat well. Increase heat if needed so potatoes will sizzle. Add onion and carrot mixtures and bacon.Sautee 10 + minutes over medium high heat til potatoes are a bit crusty/crunchy and flavors have blended . Add cilantro and salt and pepper to taste. Adjust other ingredients as needed. Serve.

* Steaming potatoes preserves their vitamins better, rather than losing nutritional value in blanching water. I use an aluminum tiered chinese steamer.
Diced peeled celery root would make a good substitute for some of the sweet potatoes and can be prepared in the same manner.
3 lb. of cooked cannelini or Great Northern beans could also be substituted for the potatoes.
This makes an excellent entrée or side dish.
For a great brunch dish, serve it with fried eggs, an omelet, or Eggs Benedict.
Makes 6-7 cups; Serves 4-6 people as a brunch entrée with fried eggs.

When reheating, do not microwave. Rather, heat in medium hot skillet to retain its appealing crunchiness..


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