Leftovers - BBQ Hash + Red Potatoes

If you know me, you know that I rarely used to eat left-over food. My, how the tables have turned! When you are living (and eating) on a budget, left-overs suddenly seem magical. Since moving to Charleston almost a year ago (wow!), I have learned to eat, and actually enjoy, leftovers. It is fairly cheap to incorporate spaghetti, goulash, soups, etc., into your weekly menu, and the benefits of cooking an exorbitant amount of these things pays off in the long run. 

I had some left over BBQ, so I decided to have a go at making some hash out of the BBQ, Kelly style. 

What you need:

2 Red potatoes, cubed
1 1/2 cups of brussel sprouts
1 tblsp butter
1/2 yellow onion, diced
1 cup white rice
1 tblsp garlic powder
1/2 tblsp italian seasoning
1/2 tblsp onion powder
salt and pepper to taste
2 cubes chicken bouillon
2 cups water 

• First, I took the red potatoes, cubed them and sauteed them in a pan with 1/2 tblsp of butter. Let this cook for about 10 minutes. I then added the brussel sprouts and diced yellow onion, along with the garlic powder, Italian seasoning, onion powder, and salt & pepper. [I had some left over fat from the pork shoulder that I froze from when we made the BBQ the previous weekend, so I cut some of that up and added it to the pan for some added flavor.]

• Let this simmer for about 20 minutes. When you can easily stick a fork in the brussel sprout, it is done.

• While the potato mix is cooking, take your chicken bouillon cubes and add it to 2 cups of water, salted. Once this is boiling, add the 1 cup of rice, cover, and cook for 15 minutes. Fluff with a fork and add 1/2 tblsp of butter. These should end up being finished cooking around the same time.

• To plate these, put your pan mix on the plate first

• Add the rice directly on top

• Add your leftover BBQ

• And top with your favorite BBQ sauce.

From my kitchen to yours, enjoy!