Sweet potato hash with eggs.

My husband says that I'm truly great at creating dinners out of the random ingredients in our house. I'm not going to lie, I agree with him. I knew tonight we'd be having eggs of some variety. My initial thought was to make scrambled eggs with leftover roast chicken, blanched asparagus, and feta cheese. On the side would be a sweet potato hash.

Sounds pretty good right? Well, it did until I recalled a lovely sweet potato hash that one of our favorite local restaurants served. Only they served it with fried eggs on top. The runny yolk of the eggs acts as a "glue" to the hash making one delicious casserole-type dish.

I found this recipe for the sweet potato hash. I followed it pretty closely, using two smaller sweet potatoes and half of an onion, but omitted the bacon. Instead, I blanched some leftover asparagus, eight stalks or so, chopped it up to the size of my sweet potato cubes, and tossed that in at the end.

I topped it all off with eggs: two for my husband and one for me.

The end result:

Pre-mixing of the yolk.

Now THIS is the way to eat it.

My tips? Runny yolks are a must. They are the glue that make this dish taste SO much richer than it actually is. Two thumbs up in this house.

Chicken Alfredo, low-fat style!

Of course, I had tons of leftover chicken after my crockpot chicken. I'm never one to just eat plain leftovers, I like to get a little creative. Tonight? I went with a chicken alfredo recipe.

I used this recipe for the sauce. It's pretty basic. I ended up adding a bit more milk and cheese to the mix to stretch the sauce out. I also diced some tomato, and then put about one cup of the shredded leftover chicken in the dish. Next time, I think I will add some frozen peas or broccoli (you could really add whatever you had on hand.) I threw in a bit of sage for color and a little bit of a flavor kick, but I think this was a misstep.

I tossed the sauce with pasta, served with a salad and it wasn't so bad!

Leftover success!