One of my favorite breakfasts and a great way to use up all your leftovers!


Really easy recipe…

  1. Wash and dice 6 medium potatoes.  Dice up the leftover pork roast in your fridge.
  2. Saute the potatoes in canola and olive oil, 4-5 minutes.  Season liberally (salt, pepper, paprika, garlic powder, and onion powder).  Turn potatoes over and saute for another 4-5 minutes.
  3. Add the pork and season again.  Toss together with the potatoes and saute for 4-5 minutes.  Add a splash of chicken stock, scrape up the bottom of the pan, and then cover the pan for 4-5 minutes so everything comes together.
  4. Whisk 6 eggs and add them to the pan (uncovered).  Stir through until the eggs are cooked.
  5. Take off the heat, top with cheese, and cover again so the cheese melts.
  6. Top with freshly minced parsley just before serving.





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