Hubby is traveling, kiddos are hungry – what’s a mama to do? Oh, and mama is hungry too so chicken nuggets and buttered noodles just won’t cut it. Cue roaming through the fridge for leftovers. For whatever reason, my littlest one is obssessed with broccoli. As long as it’s not raw, she will devour it – sauted, roasted, baked, etc. So I grabbed the head of broccoli, some ham and a few sorry looking potatoes from the pantry.

My two sous chefs got to work dicing up the potatoes, ham and onions – and let’s be honest – the veggies looked more murdered than diced, but it all goes to the same place. And they learn (slooowly) how to chop. Not going to lie though – by the end I had to force myself not to grab the knife and finish the job. 25 minutes to cut food is a little looong.

Threw everything in the pan, had the mini-chef’s push it around till it was nice and brown and voila. Dinner was served. And – with minimal effort on all of our parts. For a little added – je ne sais quoi – I topped the hash with soft boiled eggs and some yummy runny egg yolks.

Minus the kiddos cutting the veggies, thias whole dinner came together in less than 20 minutes. Tasty, healthy, and easy. Cooking for little ones doesn’t get much better than that – unless perhaps they had asked for seconds. A mother can dream….

Recipe:

• leftover veggies
• ham
• potatoes
• butter / olive oil
• soft boiled or over easy eggs (optional)

After dicing veggies and ham, warm up pan with butter, olive oil or grapeseed olive (doesn’t matter which) and toss in the onions. Sweat the onions until they are soft and translucent then add the potatoes (for shorter cooking time, throw them in the microwave for a few minutes to soften them up). Cook on medium until potatoes are fork tender then add ham and veggies. Once everything is heated through, and veggies are at desired doneness (we like crispy and crunchy in this household) plate up and serve! Licking the spatula is up to you, but we won’t judge.