One of my husband’s favorite throwback dinners from his youth is hash. Especially when we’re in that sweet spot of having just enough beef and potatoes left over to make a new meal, but not enough to replicate the meal.

So basically all we’re doing here is heating any leftover roasted potatoes in a pan with beef that’s been cut to a thick dice. Add some peppers and onions and heat until the potatoes get nice and crispy. Don’t blow me in, but I also like to throw in any leftover veggies I have that won’t make a full meal on their own. That’s all there is to it – minimal spices are needed because everything has been cooked to perfection already!

Next up, I had some leftover bulk, cooked spicy Italian sausage that needed some attention (plus some mushrooms that had previously been roasted to golden perfection). I warmed everything in a pan with some canned diced tomatoes and frozen peas (just for some color and vitamins). You can add your favorite spices. Here, we’re using oregano, garlic and red pepper flakes. There’s no need for sauce – a couple ladles of the pasta water brings everything together.