Serving: This dish pairs perfectly with crusty bread, hot sauce, or a squeeze of lemon for brightness.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet for best texture.
Freezing: The dish freezes well without the egg. Thaw overnight and reheat on the stove.

Variations

Spice It Up: Add chili flakes, cumin, or curry powder for a bolder flavor.
Add Protein: Mix in shredded chicken, sausage, or leftover roast meat.
Veggie Boost: Toss in carrots, bell peppers, zucchini, or any vegetables that need using up.
Breakfast Version: Top the finished dish with scrambled or fried eggs for a hearty morning meal.

FAQ

Q: Can I use canned potatoes or beans?
Yes—this recipe is built for convenience. Just drain and rinse canned ingredients before using.

Q: What type of greens work best?
Anything you have: spinach, kale, beet greens, or even chopped cabbage.

Q: Can this be made vegan?
Absolutely. Use oil instead of butter and skip the egg.

Q: Is this good for meal prep?
Yes, it reheats well and keeps flavor throughout the week.