Leftover Meatloaf Hash
Transform your leftovers into a hearty, flavor-packed breakfast or dinner with this delicious Leftover Meatloaf Hash! This recipe breathes new life into yesterday's meatloaf by combining it with golden, crispy potatoes, sweet bell peppers, and perfectly caramelized onions—all seasoned with a touch of paprika for a smoky kick. The dish comes together in under 40 minutes, making it a quick and satisfying option for busy mornings or weeknight meals. For added indulgence, top it with fried eggs and a sprinkle of fresh parsley for a pop of color and freshness. Perfectly versatile and irresistibly savory, this hash is the ultimate way to reduce food waste while whipping up a comforting one-skillet meal.
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Recipe Information
Ingredients
- 2 cups leftover meatloaf
- 2 medium russet potatoes
- 1 medium yellow onion
- 1 medium bell pepper (any color)
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons paprika
- 4 eggs (optional, for topping)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel and dice the potatoes into small cubes, about ½-inch in size. Place them in a bowl of cold water to prevent browning and remove excess starch.
Dice the onion and bell pepper into small pieces. Mince the garlic. Set aside.
Cut the leftover meatloaf into small bite-sized chunks, ensuring they’re roughly the same size for even cooking.
Heat a large skillet over medium heat and add the olive oil and butter. Once melted, drain and pat the diced potatoes dry, then add them to the skillet in an even layer.
Sprinkle the potatoes with salt, black pepper, and paprika. Stir occasionally, frying for 8-10 minutes until golden and crispy on the outside and tender inside.
Add the diced onion and bell pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are soft and slightly caramelized.
Stir in the minced garlic and cook for 1-2 more minutes until fragrant.
Add the chunks of leftover meatloaf to the skillet. Gently stir everything to combine, allowing the meatloaf to warm through and crisp up slightly around the edges, about 5 minutes.
If topping with eggs, cook them to your preference (fried or sunny-side up) in a separate pan while the hash finishes cooking.
Taste and adjust the seasoning if necessary. Serve the hash hot, topped with the optional eggs and a sprinkle of fresh parsley for garnish, if desired.
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 996 mg | 332% | |
| Sodium | 3380 mg | 147% | |
| Total Carbohydrate | 129.8 g | 47% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 24.1 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 334 mg | 26% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3604 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
