It's been a busy week and I did a lot of cooking, but all of it was for recipes I've already shared here, like my homemade meatballs and spaghetti sauce. We also had our annual cookbook judging, so time was pretty short and so was my imagination, not to mention my energy level.

Last night, I not only needed to write this column, I also needed a recipe to write about. As I drove home, I tried to picture what was in my refrigerator. I knew I had leftover baked potatoes that were cooked in the firepit over the weekend. (By the way, they take time, but boy are they worth it!) I also had lots of eggs, some bacon and some cheese.When I was growing up, my Aunt Gerry used to make a potato and egg dish that I loved. So with that in mind, I created a version that was a little hardier, and just as delicious. Anotherbenefit of this recipe is that you could make it for any meal.Sometimes when I experiment it's a swing and a miss, but not this time. This was a grand slam home run. It was so good, I might make it again tonight.Leftover Hash4 slices bacon, cut into 1-inch picesOne-half sweet onion, chopped1 large baking potato, fully baked, and diced into 1/2-inch pieces4 large eggs3 ounces cheddar cheese, shreddedSaltBlack pepperCayenne pepper1 tablespoon fresh chives, snipped (optional)In a large frying pan cook bacon until soft, about 2-3 minutes, add onion and diced baked potato. Season lightly with salt and black pepper. Sauté on low heat until bacon is cooked through, and potato is a crispy golden brown.In a small bowl, beat eggs thoroughly, season lightly with salt, black pepper and cayenne. Pour over cooked bacon and potato; top with shredded cheddar cheese. Using a spatula, stir as if making scrambled eggs.When the eggs are cooked through, plate and top with snipped chives, if desired. Serve immediately.And in case you're interested, here's the link to the recipe for my sauce and meatballs:

http://www.tnonline.com/2013/apr/17/mommoms-meatballs-and-sauce.