Vegetable roasting season is in full swing, and I can't think of a better or simpler way to make fall and winter produce taste so enticingly good. That's why, when I found myself with a colorful collection of leftover roasted vegetables in my refrigerator the other day, remnants from the past week's dinners, they screamed “hash” to me. And I'm glad because I now have a new favorite breakfast.

There were Brussels sprouts roasted with olive oil, salt and pepper; sweet potatoes and beets that were not yet seasoned; and green beans that had been glazed with balsamic vinegar.

To bring that haphazard collection of vegetables together, I needed a unifying ingredient. I found it in an onion, chopped and skillet-cooked until its inherent sugars helped to create crisped edges. Onions cooked that way are a bold flavor starter used in just about every type of cuisine, transcending culinary borders, so they are the perfect way to marry leftover roasted vegetables, no matter which vegetables they are or how they were originally seasoned.

Once the onions are done, you add your mix of chopped vegetables to the skillet and cook until they are warmed through and everything browns a bit further. Then season with salt and pepper (which you may or may not need, depending on how much is already on the vegetables); top with a fried (or poached) egg; add a little hot sauce, if you'd like; and breakfast is served.

Ellie Krieger is a freelance writer.