1/2 cup onions, diced small
2 Idaho potatoes, diced small
leftover brisket, diced small
1 TSP minced garlic
1/2 cup left over liquid from crockpot
Saute potatoes, garlic and onions in large saute pan with lots of oil over medium heat. When potatoes are golden brown and tender, add brisket and liquid.
This would be darn good if it was topped with a poached egg.
If you can, cook this in a non-stick pan. This will cut down on the amount of oil you need and keep the potatoes from sticking to the pan. Trust me on this. (Mental note to self, buy a non-stick pan)
I found some young Vidalia onions in the Fresh Market the other day. The look like scallions on steroids. I used closer to a cup of onion here to use up the Vidalias and because they are a bit more mild than a regular onion.