“Not just for breakfast -- one of the many uses for leftover pork is to create a simple, fast and delicious hash with potatoes. Mmm... total comfort food! Add some perfectly cooked smoked bacon and I'm in hog heaven...so to speak.”
READY IN:
20mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

  • 1 cup leftover cooked pork (shredded or diced. I used a shredded crockpot roast)
  • 2 large potatoes, diced into 1/2-inch cubes
  • 12 large onion, cut into 1-inch squares (Use any kind you like, we love red)
  • 1 teaspoon garlic powder
  • 12 teaspoon hickory smoke salt
  • 1 teaspoon Emeril's Original Essence (or to taste)
  • 1 tablespoon vegetable oil

Directions

  1. Heat oil in skillet over medium-high heat. Add potatoes and onions, then season and stir to coat. Spread into in as much of a single layer as possible and let cook for 5-8 minutes periodically stirring to brown all sides.
  2. Add 1/2 cup water, cover and let cook for 8 minutes.
  3. Remove lid, add pork and finish on high until heated throughout and potatoes reach desired color and crispy exterior.

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