I've got several containers in my freezer of potential ravioli/pasty/empanada fillings. In other words, mashed-up bits of meat, sauce, vegs that will someday go inside dough to live again. :lol: Sometimes when I've brought my mini empanadas to a party, people go nuts over them. Little do they know . . . :p
I like haggis. :thumb: But I've never had it at home. I imagine if I had leftover, I'd treat it the same as polenta/cornmeal mush/grits: let it solidify in the fridge, slice, coat the slices with flour, then sauté to crisp them up. Sch. . . oops, Scottish scrapple!
Those eggs? Cut in thin strips and add to fried rice, along with the other bits and pieces. After all, fried rice absolutely requires leftover, cold rice! The starch on the outside of the grains needs to firm up, otherwise you get fried moosh. I know; I've made that mistake. :mad:
And leftover pasta? Unsauced, it can be the basis of a frittata. Lasagna and the like: that's not left over, that's breakfast!
Doesn't anyone else remember the Christine Lavin song, "Cold Pizza for Breakfast"?YouTube - Cold Pizza for Breakfast