1handfulcheesesuch as gruyere, mozzarella, feta, or Monterey jack
1fried eggoptional
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
Ideas to customize this leftover mashed potato cheesy 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
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