There are some holidays where everything comes together miraculously. The food and cheer are plentiful, love abounds, and there are no high emotions or hurt feelings. For both the Nesbitt and Oakley families, Christmas 2016 was a holiday for the books. Appetizers with my family led to eating Christmas dinner at the Oakley-Stilwell home. The food was plentiful and delicious. Everyone was sent home with the rich leftovers to share and create at our leisure, while my mother-in-law took her grand-girls out to hit the sales. This holiday leftover masterpiece had to make the Orleans County Cuisine. Enjoy!
2 Tbsps. butter
2-1/2 left over baked potatoes, diced
1 medium diced onion
2 stalks of celery, diced (or a bunch of celery left over from the veggie tray)
1 clove of garlic, minced
1 tsp sea salt
2 thick slices of leftover prime rib, trimmed and sliced thin
6 eggs beaten
1-1/2 cups of shredded cheddar
1 cup shredded mozzarella
1 cup leftover salsa
Sour cream optional
Preheat oven to broil. Melt 2 Tbsps. of butter in cast-iron skillet. Fry potatoes for five minutes. Add onions and celery and fry for an additional five minutes. (Trust me, it’s good!). Add minced garlic and sauté until fragrant, about one minute. Add salt. Make sure potatoes are cooked crisp. Top with sliced prime rib, salsa, beaten eggs, and cheeses. Place in oven for about 7 minutes or until egg sets and cheese melts. Serve with a dollop of sour cream.