Leftover-Potato Hash ~
~ Skirt in the Kitchen ~
Whether previously fried or baked, you want well-seasoned leftover potatoes, softened up in a skillet/pan of olive oil, 1-2 tablespoons, depending on the leftover portion of potatoes you are using for this dish, but you want them softened up for the texture of this meal as well as for the taste to compliment to the added ingredients of–
Sliced polish sausage,
1 can great northern beans,
1 4-ounce can of green chilies…
Stir often not to stick, and quickly pour chicken stock into the mixture, just enough to give it the moisture it needs, not allowing it to become soupy; then add just a little of uncooked orzo. Place a lid on the skillet/pan over medium heat to warm up; after orzo has been cooked and food is heated thoroughly, cook down the chicken stock if you have an unnecessary amount of stock or too much left in the pan. Doing so will intensify flavors but not to get the mixture dry for the sake of having enough liquid.
Cornbread is suitable with this or just plain bread and butter. You won’t need to add any salt and pepper providing you seasoned your leftover potatoes well, originally…
Beautiful site, Susan. Keep it up.