Dinner recently consisted of roasted potatoes, chicken tenders, shrimp, bacon, and a few other items but I ended up with enough leftovers to play a bit with breakfast the next morning. As you can see in the photo, this is a rendition of my previously posted Breakfast Hash recipe. I didn’t have to run to the store for anything and it was a great start to my day. Hopefully, you’ll find this to be a recipe that you can re-create for your family.
I started by sauteing a singe leftover piece of bacon (honest… it really was left over) until it was crispy. I then added a cup of leftover roasted potato and allowed it to crisp a bit. The “fun” addition here was a bit of James River Cellars Petit Verdot red wine and some frozen pieces of peppers (red, yellow, and green). Once I let the wine incorporate into the potato and the peppers cooked, I added 1/4 cup fat-free egg substitute and tossed that with everything so the cooked egg would end up all over the recipe. The final addition was 1/8 cup of 2% milk shredded mild cheddar cheese. Once the cheese melted, I plated my breakfast.
This was a fun and tasty way to use up leftovers. Chopped peppers freeze very nicely, so it’s easy to have them on hand for a touch of color in a dish. This is something that I’ll be incorporating more often, since I love seeing the bright additions to dishes that can sometimes become a bit bland.
Next time someone tells you the old joke, “what do you call a meal without wine… Breakfast”, feel free to share this idea for a yummy turn on using wine in your cooking. Enjoy!