Making the most of a pot roast (or left over pot roast) is easy when you want to stretch a dish. It may be that everyone is hungry including the children’s friends who need a meal. Here’s the trick to staying in a budget and making everyone happy. Bake potatoes the night before and refrigerate those. Slice white onions, into thin rings and julienne cut a green pepper. In a large skillet, in olive oil, sauté the onions and green peppers. Add the left over pot roast to the skillet. Add the pre-cooked baked potatoes, with or without the skin. Boil corn on cob and shave it off the cob.  Toss the cooked corn into merry mix.  Season with fresh ground pepper, kosher salt and paprika. Heat and toss. In a separate skillet, poach an egg per person and set the cooked egg on a mound of Kelly’s Hashed Potatoes! For an extra flair add crumbled bacon on the top. Yumm! Just wait to hear, “May I have more, please?!” © Kelly McBride Loft