What to do with leftovers: Veggie and Ham Hash from Leftovers — Paleo, gluten-free, and fast

Voila! Delicious veggies and ham seasoned to perfection with just a hint of curry and garlic.

Voila! Delicious veggies and ham seasoned to perfection with just a hint of curry and garlic.

Today was rainy, windy, grey, and turning cold. Thunder storms hit late in the day. And it’s a Sunday. I did NOT want to go to the grocery store, yet the fridge was bare. Or so it seemed.

I started pulling out every fresh veggie and dish of leftover veggies I had — most of them had soft spots, black spots, or had been cooked days ago. I couldn’t steel myself to throw them out. So I cut off the bad, chopped up the good, and Voila! Veggie and Ham Hash from Leftovers. This stuff was fast (I cooked it and served it in 20 minutes!!), fun, and amazingly delicious!

I don’t think you have to have this exact mix of veggies and meat to do the same. But possibly a basic recipe (below) will give you some inspiration with spices, oils, and ingredients that will spur you to new culinary heights with your own sad story of leftovers.

Most of the stuff in this photo was going bad. It was up to me to save it! The solution: Veggie Hash with Ham.

Most of the stuff in this photo was going bad. It was up to me to save it! The solution: Veggie and Ham Hash from Leftovers.

Here’s what I had on hand:

3 T olive oil

1 1/2 tsp. green curry paste

1 T minced garlic

2 small onions, chopped

2 zucchini, chopped

1/2 a small jar of sun-dried tomatoes in olive oil

1 1/2 C. chopped green beans (already cooked)

1/2 small cabbage, chopped

1 tomato

1 C. chopped cauliflower

1/2 C Chicken stock

1 C sliced carrots

1/2 C diced red, green, yellow sweet peppers

1 lb. sliced, cooked ham, cut into chunks

The ham, before the fat was trimmed off. I left it in big chunks so it would create a flavor sensation. It did.

The ham, before the fat was trimmed off. I left it in big chunks so it would create a flavor sensation. It did.

Here’s what I did with it:

  1. Heated the oil, garlic, curry paste, and chopped onion until onion was nearly clear.
  2. Drained the sun-dried tomatoes and threw them in with the oil and other stuff. Stirred.
  3. Added all the other veggies and the chicken stock, stirred well, and cooked the mess, uncovered, over medium heat until the carrots were “tender to the tooth.”
  4. I threw in the chopped ham, and continued cooking everything until the ham was heated through.
  5. Then I dished it up, and served it to The Hub who said with a grin that it was the “best thing you’ve cooked all day,” which I took as a supreme compliment — even though it was the ONLY thing I’d cooked all day. Hey, a girl gathers the good vibes where she can.
A bit blurry, but you get the picture. Flavorful, rich in nutrients, and quick to fix! Plus, all that food that was headed for the compost pile in a couple of days is now feeding our bodies instead of the ground.

A bit blurry, but you get the picture. Flavorful, rich in nutrients, and quick to fix! Plus, all that food that was headed for the compost pile in a couple of days is now feeding our bodies instead of the ground.

I have to say, this stuff was great. It made enough for us to each have two bowls of it, plus there’s enough “leftover leftovers” for probably two or three more meals, so that means I’ll have a great breakfast or lunch tomorrow, and maybe the next day, too. Now that’s my kind of cooking!