Farmer's Hash (breakfast for dinner)

This is inspired by a recipe in "Everyday with Rachael Ray" magazine.


What you need:
3 T. butter, softened

2 large corn muffins, halved

1 T. olive oil

Leftover pork from Wednesday, cut into small pieces

1 small onion, chopped

1 green bell pepper, chopped

3 cloves garlic, chopped

salt and pepper

1 2/3 cups chicken broth

Leftover roasted potatoes from Wednesday, reheated in microwave for 1 minute

2 cups shredded cheddar cheese

8 large eggs

1 T. hot pepper sauce

2 scallions, chopped


1) Spread half the softened butter on the cut sides of the corn muffin halves. In a medium skillet, cook muffins cut side down over medium heat until toasted, about 3 minutes. Transfer to a plate.

2) Add the olive oil to the skillet. Increase the heat to medium-high, add pork and heat. Add the onion, pepper, and garlic and season with salt and pepper. Cook, tossing occasionally, until the vegetables are softened, about 5 minutes. Crumble in the muffins. Add the chicken broth and heat through, 1-2 minutes. Mix in the leftover potatoes. Top the stuffing with the cheese, cover with foil and remove from heat.

3) In a medium nonstick skillet, melt the remaining butter over medium heat. In a medium bowl, (a lot of mediums!) beat the eggs with the hot sauce and season with salt and pepper. Add the eggs to the skillet and cook, scrambling, until set, about 5 minutes.

4) Serve a pile of stuffing topped with the scrambled eggs. Sprinkle the scallions on top.