When East Meets West - leftovers get a make over!

Leftovers can be tedious and more often than not force fed or trashed. I had a bit of a kitchen disaster a few nights ago. I made an Indian dish, Aloo-Methi, which consists of potatoes, fenugreek leaves (fenugreek), garlic, cumin and some other spices. Unfortunately, the "pre-washed" packaged frozen Methi wasn't washed at all. This was discovered after the whole dish was cooked. I took a large bite expecting soft potatoes and tangy fenugreek. What I got instead - a mouth full of crunchy grit. ICK!!

I felt really bad about throwing away those gorgeous bright yellow potatoes steeped in garlic goodness. So, I picked most of them out, rinsed them and set them aside.

A day or two after the fenugreek disaster, I had some left over black beans and no desire to cook (shocking right?!?). The urge to succumb to take out was overwhelming but thank-goodness my brain prevailed!

I ended up with the following creation - Curried potato hash with eggs and cilantro served with a side of frijoles el negro y limon.

Recipe:
2 eggs beaten (with a pinch of salt)
1 small onion diced
2 cups diced Potatoes (pre-cooked with turmeric and garlic)
1.5 cups Black beans (drained and sprinkled with some garlic salt)
1 tbsp rough chopped cilantro
2 tsp Lime juice
1 tsp olive oil
Salt and pepper to taste

Add lime juice to the garlic salted black beans and set it aside.

Heat a pan on medium heat, add olive oil and 30 seconds later add onions. Cook for 3 minutes until onions are glazed. Add potatoes, mix gently and cook for 5 minutes. Add egg and cook until hash is scrambled. Sprinkle cilantro and let it wilt in the heat. Serve while hot!

Eggs always seem to be my go to when I am low on ideas. They are oh so delicious! :)