Megan shows us how to make a killer breakfast hash using last night's leftover boiled potatoes. Great for hangovers, wink wink ;) Subscribe to Megan's channel: http://taste.md/1XQc0ARINGREDIENTS 20 or so whole boiled potatoes, (mini Yukon golds, purple Peruvian, fingerling)Extra virgin olive oil, for drizzling2 medium poblano peppers, seeded and sliced into ½ pieces2 garlic cloves, minced2 green onions, choppedSalt and pepper, to taste½ tsp. red chili flakes4 eggsRECIPEBegin by gently smashing the potatoes with the flat side of a knife. Set aside.Bring a medium size skillet up to heat over medium high. Drizzle in a little EVOO. Add in the peppers and sauté for 10 minutes or until they soften slightly and begin to brown.Add in the green onions and garlic, cook for 2 minutes. Season with salt and pepper. Next add in the potatoes with an extra drizzle of EVOO and sprinkling of salt and pepper. Gently toss together, making sure not to break the potatoes too much. Add in the chile flakes. Keep warm on low.Now make the eggs. In a small skillet drizzle a little EVOO and bring up to heat on low. Crack in two eggs and cook sunny-side up with a sprinkling of salt and pepper. Do the same with the remaining 2 eggs.To plate, scoop up some of the hash into a shallow bowl and top with two eggs. Makes two hearty servings. Enjoy!___Follow us! We don't bite...unless you're made of food ;)Subscribe to Tastemade | http://taste.md/1QsXIWqSnapchat Discover | http://taste.md/1P9UuDMFacebook | http://taste.md/1Zf0BveInstagram | http://taste.md/1OaAv4PMore daily programming | http://www.tastemade.comWatch us behind the scenes at Snapchat | @tastemade