The concept of repurposing, whether we’re talking about a piece of antique furniture or dinner leftovers, has always been appealing to me. Giving something new life is so much fun. For dinner last night, I made a honey-habanero BBQ fried chicken dish and served it with roasted potatoes and my chili-lime corn. Dinner was spicy and full of Southwestern flavors, and though we ate all the chicken, I had a few potatoes and a good bit of corn leftover. I packed them up in separate Tupperware containers and put them away in the refrigerator. This morning when I woke up, there they were ready to be re-imagined.
I took out a frying pan and coated it with Georgia olive oil, then cracked an egg and fried it until done. While the egg was cooking up crisp, I seasoned it really well with salt and pepper. Once the egg was cooked, I added a little more olive oil to my pan, then tossed in the roasted potatoes from the night before and stirred them around for a few minutes. Then, I added a few good spoonfuls of the corn, warming it through and mixing it all together. I re-seasoned the dish with salt and pepper. Always do this when reheating leftovers. There’s something about food sitting in the ‘fridge that makes it lose its seasoning. To plate, I served up the potato-corn mixture and placed the fried egg right over the top. With a garnish of green onion, a Southwestern breakfast was born.
The runny egg oozes over the tender potatoes and you get the crunch of that corn. The peppers and tomatoes in the corn are hinted with lime juice and Mexican chili powder for ultimate flavor.
How do you reinvent leftovers? Make this dish and share it with me on social media with the #SomeKindaGood.
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Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. Watch her compete on Food Network Star this summer, premiering June 10 at 9 p.m. Rebekah is the longtime Statesboro Herald food columnist and host of SKG-TV on YouTube. A Georgia Southern University alumna, she also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.