The mecca for leftovers & veggies about to go bad. This is a guide (of sorts) to give you an outline and send you on your way.

1. Start with your meat or poultry:
   If given a choice, I always pick a flavorful chicken sausage or thick cut bacon. But, Don’t discriminate. Leftover meat from last night's dinner works great, too. If you’re not a meat lover, just jump down to #2. Heat a large high-sided pan (cast iron is queen) with some olive oil and throw your meat in. Cook until it’s slightly crispy. Take the meat out and set it on a plate to the side, saving the leftover greasy meat goodness in the skillet.
    

2. Onions + Potatoes:
   you’ll want At least one of each -- shallots, onions, leeks. Whatevs. Dice it up. as for the potatoes, I love sweet potato in my hash! But any kind work — Idaho, fingerling, blue etc. Skin on makes your hash feel rustic, just wash it well. Cut the potatoes into ¼ inch cubes or smaller, all the same size. This is key as it ensures they cook evenly, so no one gets a surprise rock in their hash. Option to throw in minced garlic toward the end here as well, but only do so once your potatoes are close to cooked. Garlic burns easily and gives a bitter taste when it's cooked too long.

   note: If you’re adding raw veggies, be mindful, they take longer to cook. Throw them in earlier with the potatoes and onions (see step 3).
   
   So. Season your potatoes with S+P and throw them in your already greased skillet in a single layer on medium-high heat. Once they’ve been going for a bit, throw your onion in and cook it all until your potatoes are crispy on the outside and mostly soft on the inside (they’ll finish baking in the oven). add garlic during the last minute or two. To expedite the process, throw a lid over the skillet for a few mins. Note: sweet potatoes cook much faster than regular potatoes.
    

3. Veggies:
   The world is your oystah. Already cooked veggies are perfect here, just make sure you like their previous life's seasoning so it won’t overpower everything you're adding. Spinach, peppers, mushrooms, corn, any beans (black beans, Cannellini beans), kale, any greens, Brussels sprouts, carrots, turnips, even apples work if your flavors are in that arena. Chop up all veggies and throw them in with the potatoes and onions, still over medium-high heat, until your greens wilt and things get hot. then, add your meat back in and add some seasoning: salt, pepper, red pepper flakes etc. Think about the flavors you've added and what will compliment them. 
    

4. The best for last. Eggs!
   with your pan off heat, use a spatula to make a few “pockets” in your hash then crack your eggs right into those holes. season the tops of the eggs with s+p, then place the entire skillet into the oven at 400 degrees for a few minutes, until the eggs look like you want them to (jiggling the pan helps to see how cooked the eggs are, and if you’re feeling brave, turn the oven on broil for the last couple seconds to heat the eggs from the top down as a finishing touch). if this intimidates you, fry your eggs separately and place them on top of the hash once they’re done.
    

5. Finishing touches (herbs, cheese):
   For fancy points, top your skillet with fresh chopped herbs like parsley, tarragon or chives, crumble goat cheese or feta on top, add hunks of avocado, drizzle it with hot sauce, sprinkle it with salt flakes, or top it with some shredded cheese and bake it a few extra seconds. Melted cheese never hurt anyone.
   

   serve right out of the skillet with a big spoon. happy hashing!

— top: sweet potatoes + caramelized onion + red pepper + goat cheese + chives. 
— bottom: russet potatoes + shallot + chorizo + orange pepper + scallion + gruyere.