Mexican Potato Hash

Christmas means many things to many people. We know all the good and proper things it represents but, in our family, it is a day of eating! We already told you about our brekkie this year but, as we like to eat ,and eat a lot, on Christmas, not all of our Eggs in a Hash Nest were eaten up in order to save room for all the other goodies we feast on throughout the day. If you know us at all, you know we absolutely hate to throw away a leftover from our fridge so we put our heads together (actually bumped heads because we aren't coordinated) and came up with an idea for dinner! We took our potato hash, browned it up again in a hot skillet with a touch more onion and then added some salsa. Finished with avocado and olives for one of us, and this dish was a complete remake, and just as tasty. We think it could have been good made into a frittata but our version of Mexican hash was perfect. All we were missing was a margarita!

Mexican Potato Hash

1/4 cup onion
salt
2 cups leftover Eggs in a Hash Nest
pepper
1/4 cup salsa
1/2 avocado, cubed
black olives, optional
sour cream, optional

Heat a nonstick skillet over medium-high heat; spray with cooking spray. Add the onion and season with salt; saute until tender, about 4 minutes. Add the leftover hash and cook, stirring constantly, until potatoes brown and the mixture is thoroughly heated through. Season with salt and pepper. Add the salsa and stir to incorporate and heat through. Transfer to 2 plates and top with avocado. Serve with olive and sour cream on the side, if using.

Yield 2 servings