I organized a catered hot breakfast at the office this morning and there were a generous amount of the breakfast potatoes left over. I've got a take-out container of them thinking they might be suitable for a frittata/tortilla. However, they really are rather chunky and I'm not sure if this would work well with the egg preparation I'm considering.
I could revitalize them in the convection Toaster oven and serve w/poached or fried eggs, but I'm a bit reluctant to abandon the frittata/tortilla idea.
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