This recipe is a great way to use left-overs, and it is very budget-friendly.
I had some extra roast potatoes from dinner, and this was the inspiration for the dish.
1-2 average-sized potatoes (roast/baked)
5-6 grape tomatoes (a handful)
1-2 large scallions or 1/4 of an average-sized red onion
4-6 white mushrooms
2-3 garlic cloves
Chop the garlic and onion. You want to be able to "see" them on the plate. Cut the tomatoes in half, and the mushrooms into slices. Cube the potatoes into about 1/4 to 1/2 inch size.
Warm a medium-sized pan with a teaspoon of coconut oil. Make sure the oil coats the entire pan. Add the onion and garlic and allow it to simmer at medium heat for 3-5 minutes depending on the size of your chunks. The larger the piece, the longer the time.
Add the mushroom, tomato, and potato to the pan and simmer for another 3-5 minutes. Stir occasionally to brown and crisp. Once cooked to your liking crispy brown, or white add to your plate.
*I seasoned mine with a sprinkling of salt and malt vinegar. Feel free to add other left-over ingredients too, like peppers for example.
In a separate pan I browned 2-3 sausage patties to accompany my creation. I also tend to end my meal with something sweet so I had a dried fig on the side!
If you are cooking for more than one, just double or triple the ingredients accordingly.
Try the recipe and let me know what you think.