As posted on Boston.com


Ingredients:

• Salt and black pepper, to taste
• 3 medium Yukon Gold or Yellow Finn potatoes, scrubbed and coarsely chopped
• 2 medium carrots, coarsely chopped
• 1/4 cup olive oil
• 1 large onion, chopped
• 1/2 green or red bell pepper, cored and chopped
• Leftover cooked meat loaf, coarsely chopped into 1-inch pieces

1. In a large pot of salted water, bring the potatoes and carrots to a boil. Lower the heat and simmer the vegetables for 10 minutes or until they are tender but not mushy. Drain into a colander.
2. In a heavy, nonstick skillet over medium heat, heat the oil. Add the onion, bell pepper, salt, and black pepper. Cook, stirring often, for 6 minutes or until the onion softens.
3. Turn the heat to medium-high, add the potatoes, carrots, and meat loaf, distributing them evenly in the skillet. Press down on the mixture with a wide metal spatula to flatten it. Cook without disturbing for 10 minutes or until the bottom is nicely browned.
4. Using the spatula, turn the hash over in large chunks. Press down again. Continue cooking for 10 minutes more or until the other side is browned.
Lisa Zwirn