Here’s an old English way to deal with leftover potatoes and greens. You could just reheat them for the next meal, but this recipe might be appealing for a breakfast or brunch meal. This version is adapted from an old Mrs. Beeton’s Everyday Cookery book.
Oil or fat for frying
1 shredded onion (as large as befits the leftovers)
Leftover potatoes of any kind, but maybe not heavily spiced
Leftover greens of any kind
Salt and pepper for seasoning
Small quantities of herbs (optional)
Eggs for frying or poaching (optional)
Fry the onions until just browned.
Mix the potatoes and greens together with seasoning and herbs (if used). Mash the potatoes down if needed to mix well.
Add the mixture to the onions and stir together.
Fry until you get some crispy bits on the outside and the mixture is hot all the way through.
Fry or poach the eggs if used.
Serve hot with an egg on the top if used.
You can also add bits of your favorite meat heated through to this recipe. I’ve never cooked tofu with this, but maybe it would work.
If you want it to look a little more formal, fry in individual portions maybe within a small pie spring form.