This hearty hash brings new life to last night’s leftovers—crispy potatoes, savory meat, garden-fresh veggies, and a perfectly runny fried egg that ties it all together like Granny’s favorite apron.

Let Me Paint Y’all a Picture…

Imagine a big ol’ cast-iron skillet sittin’ pretty on the stovetop, filled with golden, crispy potatoes that crunch just right when you bite in. Bits of leftover roast beef, ham, or even sausage are tucked in between sweet onions and colorful bell peppers, all sizzlin’ in harmony like the choir on Easter Sunday. And right on top? A sunny-side-up egg with a yolk so golden it could’ve been kissed by the Southern sun itself, just waitin’ to spill over like the second cousin who talks too much at the reunion.

The aroma? Oh, honey. It’s like Sunday brunch and a country breakfast had a baby—savory, smoky, and downright irresistible.

The Story Behind This Skillet Savior

Now listen here, sug. This dish has roots deeper than my peony bushes. Back in my younger days, when we didn’t dare waste a crumb, Mama would whip up a hash faster than you could say “bless your heart.” Whether it was leftover ham from Easter, roast from Sunday supper, or even a stray sausage link or two, nothin’ went to waste in her kitchen. She’d say, “If it can’t be saved with a hot skillet and a fried egg, it wasn’t worth savin’ in the first place.”

And baby, she was right.

I’ve given her original hash a little Granny B flair—crispy potatoes, a little garlic, and a fried egg so good it might just bring a tear to your eye.

Leftover Meat and Veggie Hash with Fried Egg

Serves: 2–4 folks (depending on how hungry y’all are)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes to skillet glory

Ingredients

• 2 tablespoons butter (or bacon grease if you’re real Southern)
• 2 cups diced cooked potatoes (baked, roasted, or even boiled – we’re not picky)
• 1 cup chopped leftover meat (ham, roast beef, chicken, sausage—use what you got!)
• ½ cup diced onion
• ½ cup diced bell pepper (any color your heart desires)
• 1 garlic clove, minced (optional but mighty)
• Salt & pepper to taste
• 2–4 eggs, fried to your likin’
• Chopped parsley or green onion for garnish (if you’re feelin’ fancy)

How to Make It, Granny Style

1. Preheat & Prep
We’re workin’ on the stovetop today, so no need to heat up the oven, but do get everything chopped and ready like you’re fixin’ to impress your bridge club. If your potatoes are cold from the fridge, give ’em a quick zap in the microwave to take the chill off.

2. Start That Sizzle
Heat your butter or bacon grease in a big ol’ skillet over medium heat. Add your onions and peppers, and sauté ’til they’re soft and smellin’ sweeter than Aunt Thelma’s perfume.

3. Add the Good Stuff
Toss in the potatoes and let ‘em cook without stirrin’ for a few minutes—you want a golden crust, not mashed potatoes. Once they start browning, flip ’em gently and toss in that meat and garlic. Cook everything together until it’s crispy and warm, about 10 minutes. Season with salt and pepper like you mean it.

4. Fry Those Eggs
While your hash is crispin’ up, fry your eggs in a separate pan just the way you like ‘em. Sunny-side-up is traditional ‘round here, but if you like your yolks firmer than Granny’s church hat, you go right ahead.

5. Serve & Shine
Spoon the hash onto plates, slide those eggs on top, and sprinkle a little green for good measure. Then sit back, take a bite, and prepare for a flavor revival.

Picture This….

Picture a rustic farmhouse table with a piping hot skillet nestled on a crocheted trivet. The hash glows golden and crispy, dotted with bright bell peppers and succulent meat. Eggs glisten on top, yolks gleaming like melted sunshine. A sprig of parsley adds a pop of color, and the whole scene is wrapped in the warm glow of morning light—inviting, comforting, and oh-so Southern.

Turn your leftovers into a Southern-style breakfast masterpiece! This crispy skillet hash with fried eggs is hearty, easy, and ready in just 30 minutes.

Next time your fridge is full of bits and pieces, don’t you dare toss ‘em. Pull out your trusty skillet, crack an egg, and show those leftovers who’s boss. After all, sugar—a good Southern cook can make somethin’ outta nothin’.

Love, Granny B 💕