Sarah Jampel turned last night's Seder plate into this morning's breakfast. Dayenu! She sautéed garlic and jalapeño, then added diced cooked potato. Once brown, she took it off the heat and folded in some chopped hard cooked eggs. To anchor the spice, she topped it with Greek yogurt mixed with parsley and mint. Not pictured: Charoset + yogurt for breakfast dessert.