As bad as it sounds, I am guilty of throwing away a bunch of leftovers each week that, despite best intentions, did not get eaten or repurposed. I hate doing it and try to incorporate any leftovers into lunches or meals during the week. Sometimes, though, those sad broccoli florets or cold, flaccid string beans do not look appetizing to eat. (Especially when I use the word flaccid to describe them. Ew.)
Potatoes are rarely left over in our house, but a few weeks ago I roasted a couple of pounds of baby red bliss potatoes. There were way too many for us to eat that night and they did not look appetizing to reheat as-is. I decided to chop them up to make hashbrowns along side of omelets for Brinner (breakfast-for-dinner). I had halved them when I roasted them, and cut each leftover half into quarters. Each baby potato was now eight pieces. I didn't measure, but there were probably 3-4 cups of potatoes.
To cook them, I chopped up a whole small onion and pulled out my jar of minced garlic. I drizzled a bit of homemade rosemary olive oil in a nonstick pan and added about a tablespoon of butter. The oil allows the potatoes to cook at a high heat and the butter adds delicious flavor. I sauteed the onion and about one and a half teaspoons of garlic until fragrant and added the potatoes. I cooked the potatoes, generously seasoned with salt and pepper, on medium/medium-high until they got crispy. It seemed like a lot of onion at first, but the pieces cooked down quickly. Towards the end, I sprinkled the potatoes with parmesan cheese.
The potatoes were perfect! Nice and crispy on the outside and soft in the middle. It was the perfect combination of textures and flavors. Served along side the ugliest omelet in the world, they were a perfect and side dish for Brinner.