So you’ve made the Lightened-Up Bolognese Sauce I posted (or somebody else’s, lol) and you’ve got a lot left. Because really, if you’re going to go all out and make a sauce you’re not going to mess around with a measly two cups worth (yeah – cooking power!)
So what do you do with all of the leftovers???
Well, you could:
- Mix it with rice and use it in stuffed peppers/zucchini boats/etc
- Throw it into some jumbo stuffed shells
- Stuff raviolis with it
- Make almost a Chicken Parmesan sandwich with Bolognese instead of Marinara
- Heck just do a chicken bake with Bolognese sauce over it, sprinkled with a bit of cheese
- Use it as a layer in Shepherd’s Pie
- Mix it with vegetable/beef/chicken stock with some veggies and pasta to make a soup
- Serve it over polenta
- Make it the sauce layer on pizza – throw a bit of cheese on top and any other toppings you might like
- Chop up some onions, peppers, zucchini and maybe eggplant, throw the leftover sauce over and bake it in the oven until tender (especially yum if you some fresh herbs on hand)
- Add a little more ground/chopped meat or mushrooms (or both) and make “Sloppy Joe’s”
- Spread leftover Bolognese on a piece of bread with other herbs/veggies/cheese and do a quick broil
- Throw it in an enchilada/taco type casserole with corn and beans and tomatoes and other goodness
- Use it to stuff empanadas
- If you reduce it a bit to thicken it up, you could also use it in taquitos
- Fill an omelet with it
Or if you’re like me, you could be feeling extremely fat-kid hungry on a Sunday morning and make this awesome hash!
PS – And if I missed your favorite use for leftover Bolognese tell me what you like to do with it in the comments!
I know, I know. You’re sitting there like, “Food Jaunts – what is your deal with the hashes? Haven’t you already posted a couple hashes?” And ok, ok, you’re right. But I mean, it’s like hello, all the breakfast foods I love in one dish – potatoes, eggs, cheese and meat.
But you know what? I just got a wedding present which included an 8, 10, and 12 inch cast iron skillet (woot!) and then went on a hunt for non-hydrogenated lard to take care of my new cast iron babies. So basically that all adds up to me being able to make a kick-a** version of hash if I do say so myself.
Side note – why is it so hard to find non-hydrogenated lard? It’s ridiculous. Unless you make it yourself, finding it is a hunt.
But back to the point. This hash = crazy good. I know I’m always saying things are good but 1) I don’t post the bad ones and 2) this is ridiculously good. Although, I’ll admit, not the healthiest breakfast around so definitely save this for a special Sunday breakfast.
So if you find yourself with leftover Bolognese some random day – give my Leftover Bolognese hash a try.[divider_flat]
- 8 oz potatoes cut into ¼ in dice
- Salt and Pepper, to taste
- 1 ½ Tbsp canola oil
- ½ cup onion, chopped
- ½ cup diced green pepper
- 1 – 2 cloves of garlic, minced
- ¾ cup Bolognese Sauce
- 2 eggs
- ¼ cup shredded cheese
- Optional Garnishes: Parsley and/or Sliced Green Onion
- Fill a bowl with cold water and stir in a bit of salt.
- Cut potatoes into a small ¼ inch dice and place in bowl of salt water. Let sit for 5 – 10 minutes. Drain and pat potatoes really dry.
- In a cast iron skillet over medium heat, heat canola oil. Pat potatoes and onions (seasoned them with salt and pepper) into single layer in skillet and fry potatoes in one layer, partially covered, without stirring for 8 – 10 minutes.
- Uncover and stir in green pepper. Flip potatoes. Continue to fry another 10 minutes, flipping potatoes every two minutes or so until well browned and tender.
- Stir in garlic and sauté for another 30 seconds. Pour in Bolognese sauce and stir until heated through. Make two wells in each side of the hash and break an egg into each well. Sprinkle with shredded cheese. Cover and cook for 2 – 4 minutes or until egg is done to your liking. I usually cook mine about 2 minutes until the yolk is barely set.