Leftover Mashed Potato Cheesy Vegetarian Hash is the best way to use up leftover mashed potatoes! Crispy cheese, tender veggies, and a fried egg make this a great option for breakfast or brunch.
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I’m a huge potato fan. I think it’s in my blood.
My husband and I both come from Norwegian families where potatoes are as common on the table as butter or salt. Mashed potatoes have been my go-to lately, especially when they’re this easy.
What about that little bit of leftover mashed potatoes, though? There’s not quite enough to serve everyone at another meal, but too much to just throw out. This is where my leftover mashed potato cheesy vegetarian hash comes in.
This is one of those clean out the fridge kind of recipes. All the little leftover bits you have sitting around can make their way in there to make a healthy-ish, tasty, cheesy breakfast!
Ingredients
- Olive oil
- Onion
- Kosher salt
- Freshly ground black pepper
- Leafy greens, such as spinach
- Leftover mashed potatoes
- Cheese
- Fried egg, optional
How to make leftover mashed potato hash
- Heat olive oil in a medium pan over medium heat. Add the onion and season with salt and pepper. Cook, stirring frequently, until the onion is begins to soften.
- Add a handful of leafy greens and stir until wilted.
- Add the mashed potatoes and break up into an even layer if cold. Allow to cook until heated through, scraping the bottom of the pan and flipping every few minutes.
- Add the cheese and continue to cook, breaking up, scraping, and flipping the potatoes every few minutes, until the potatoes and cheese have formed a brown crust throughout. Transfer to a plate, season with salt and pepper and top with a fried egg if desired.
Top tips
Mix and match flavor profiles
Go Mexican with cheddar, peppers, and a bit of salsa, or Greek with feta, roasted peppers, spinach, and olives.
It’s easy to customize this recipe depending on what ingredients you have on hand, and what flavor profiles you enjoy.
What kind of potatoes to use for mashed potatoes
I like using Yukon Gold potatoes for mashed potatoes. They have just the right balance of flavor and fluff. Russets would also be a good choice, and you could use red in a pinch.
How to store leftover mashed potatoes
Leftover hash can be kept in an airtight container in the refrigerator for up to 3 days.
Tips for customizing vegetarian hash
- Use any vegetables you have on hand such as roasted garlic, cooked broccoli, cauliflower, peppers, or kale
- Use any cheese you like such as cheddar, gorgonzola, or an Italian blend
- Meat eaters can add cooked chicken, sausage, or bacon
- Top with a drizzle of sriracha or a few dashes of hot sauce
- Top with soft scrambled eggs instead of fried eggs
FAQ
To cook your eggs sunny side up, heat a little oil in a small pan over medium low heat. I like green pans (affiliate link) because they’re nonstick, but any pan should work.
Cook one or two eggs at a time, covering the pan and letting them sit undisturbed until the whites are firm and the yolk still has a little jiggle when you shake the pan.
I prefer to season my sunny side up eggs after cooking, so sprinkle with salt and pepper. You could use a larger pan and cook all the eggs at the same time if you prefer, but I like having just one or two to watch over so I can make sure to get that perfect yolk every time.
Sure! Make sure your mashed potatoes are vegan, and swap the cheese for vegan cheese. Instead of a fried egg, top the hash with scrambled tofu instead.
More potato recipes
- Mashed Potatoes without Milk
- Mashed Potatoes with Boursin
- Cheesy Crock Pot Mashed Potatoes
- Instant Pot Scalloped Potatoes
- Oven Roasted Rosemary Potatoes
- Air Fryer Shoestring Fries
- Oven Baked Potato Wedges
- Twice Baked Sweet Potatoes with Caramelized Onions
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Leftover Mashed Potato Cheesy Vegetarian Hash
Ingredients
- 1 tablespoon olive oil
- 1 small onion
- Coarse kosher salt and freshly ground black pepper
- 1 handful of leafy greens, such as spinach
- About 1 cup leftover mashed potatoes
- 1 handful cheese, such as gruyere, mozzarella, feta, or Monterey jack
- 1 fried egg, optional
Instructions
- Heat olive oil in a medium pan over medium heat. Add the onion and season with salt and pepper. Cook, stirring frequently, until the onion is beginning to soften, 5-7 minutes.
- Add a handful of leafy greens and stir until wilted, usually less than one minute.
- Add the mashed potatoes and break up into an even layer if cold. Allow to cook until heated through, scraping the bottom of the pan and flipping every few minutes.
- Add the cheese and continue to cook, breaking up, scraping, and flipping the potatoes every few minutes, until the potatoes and cheese have formed a brown crust throughout. Transfer to a plate, season with salt and pepper and top with a fried egg if desired.
Notes
- Use any vegetables you have on hand such as roasted garlic, cooked broccoli, cauliflower, peppers, or kale
- Use any cheese you like such as cheddar, gorgonzola, or an Italian blend
- Mix and match for different flavor profiles. Go Mexican with cheddar, peppers, and a bit of salsa, or Greek with feta, roasted peppers, spinach, and olives.
- Serve alongside your favorite eggs
- Serve with sausage links or add crumbled bacon for a non-vegetarian option
- Top with a drizzle of sriracha or a few dashes of hot sauce
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