We cooked so many great things at our cabin last week that it was hard to choose a recipe to share! Of course, I was in a vacation mindset, so I was being a bit lazy about photographing meals which helped narrow down the choices quite a bit–a much needed vacation after weeks of packing hell, I might add!
And like any good vacation, everyone brought way too much food which, as always, resulted in lots of leftovers. Because we don’t have electricity at our cabin, we’re forced to keep everything in ice chests or in our new small propane fridge or just eat everything we bring pretty quickly. The rest of my family seems to also carry the eating too much gene, so more often than not, the latter option is our favorite.
One of the best ways to reuse leftovers in a creative, new way is to reinvent them into breakfast items. We had made both potato salad and corn on the cob for 4th of July dinner, but still had quite a bit leftover. So with the help of a few creative minds, we turned the leftovers into one of my favorite cabin breakfast creations yet: creamy goat cheese breakfast potatoes.
The potatoes were already boiled from the day before (we just didn’t have any room left in the potato salad bowl to use them!), so we just cut them up, added the kernels from the barbecued corn and some goat cheese, red pepper and chipotle sauce (that we used for these), green onion, salt, and pepper and fried it all together–a perfect one pot meal!
Creamy Goat Cheese Breakfast Potatoes
2 pounds small red potatoes, boiled and chopped
2 ears corn, with kernels removed
4 green onions, chopped
1/4 cup goat cheese
2 tablespoons red pepper and chipotle sauce (like this)
salt, to taste
pepper, to taste
arugula, for garnish
Heat olive oil in a large cast iron skillet over medium heat.
Add potatoes and corn and saute for about 3-5 minutes before adding the green onions and goat cheese. Mix well.
Add the red pepper and chipotle sauce and season with salt and pepper.
Continue to cook, stirring often, until potatoes are warm and begin to brown.
Serve on a bed of arugula lettuce, and enjoy!
Time: 15 minutes