Leftover Hash and Frugal Tips from this Week

This week I made a meatloaf on Monday night, which left me with some nice leftovers last night.  Hash is one of my favorite ways to use leftover meat, especially the night before I run in the morning.  Potatoes fill out what may or may not be sparse amounts of meat, and you can throw the veggies right into the hash, or else serve the hash over steamed veggies.  It’s a great way to reheat foods without a microwave and get some nice browning on them.  I’m giving my recipe for hash using leftover meat loaf, but you could use hamburger patties, cubed meat, or just some fresh ground meat.  And feel free to use any substantial veggie for the bulk.

Now for some tips for keeping it frugal from this week:

1.) Make your own jewelry and investigate alternative ways to manage your health.

2.) Use bountiful veggies to make moist, healthy muffins.

3.) If you’ve been practicing for a while, try building a yoga home practice.  You’ll save on class fees and transportation, and you can move through your practice at your own pace with modifications if you need, without worrying about what anyone else thinks.

4.) Use your leftovers!  Use substantial veggies like potatoes, winter squash, sweet potatoes, etc. to fill out meals to stretch more expensive ingredients, like pastured meats.

Yeah, I forgot to take a picture before digging in.

Leftover Hash

Potatoes, cut into cubes about 1/3″ on a side

Meat, cut into similarly small cubes

Other veggies, if desired


Heat a cast iron skillet over medium heat.  When it’s hot, add ghee to the pan and let it melt.  Add the potatoes and a pinch of salt.  Cook, tossing every 5-10 minutes until browned and cooked through (about 30 minutes).  Add the meat and let brown.  Flip/toss and let brown some more.  Add other veggies if you want and allow to warm/cook through.  Remove the hash to plate, serve it over steamed greens, and top with white gravy, if you have it.

This post is part of Pennywise Platter at The Nourishing Gourmet.


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