If we were to illustrate sadness with food, I think it might look like that haphazard pile of restaurant French fries that you just couldn’t quite finish. Where they had once been hot and crispy and enticing, now they’re cold, a little gummy and, somehow, wilting.
Are there enough to justify taking them home? And really, it’s not like they’ll be any good if you zap them in the microwave; they’ll just get gummier on the outside and chalky on the inside. No, you think to yourself, their time is clearly up and I need to say goodbye. Goodbye, goodbye, sad French fry.
There is an answer here. And that answer lies in your sauté pan. Today’s leftover fries can be the backbone of tomorrow’s breakfast scramble. Chop them into little potato hashy cubes. Sauté them back to life with onions and maybe some diced red pepper or whatever other vegetables you have on hand. Then round things out with eggs and…voila, the French fries serve another day and you have a hot and satisfying breakfast.Print