|Serves||2 to 3|
If you don’t have leftover cooked potatoes, dice a raw potato and boil the chunks in salted water for five minutes. Drain and use in the recipe.
|3||Tbsp. butter, plus more as needed|
|1||lb. leftover cooked russet or Yukon Gold potatoes, peeled and cut into ½-inch dice, or 1 lb. frozen hash-brown potatoes|
|1||cup leftover meat, poultry, fish, or marinated firm tofu, diced|
|1||small onion, minced (optional)|
|~||Salt and pepper|
|~||Poached or fried eggs, for garnish (optional)|
|~||Minced parsley or cilantro, for garnish (optional)|
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This content is from the Matthew Amster-Burton collection.
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