Pork and Potato Hash
photo by LiaPeach
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 3⁄4 lbs potatoes, cut into 1/4-inch slices
- 1 1⁄2 cups water
- 1 medium onion, chopped
- 3 tablespoons drippings, leftover from your pork roast (if any remains)
- 3 -4 garlic cloves, minced
- 3 -4 scallions, minced
- 3 tablespoons olive oil
- 1⁄4 teaspoon Tabasco sauce
- 3⁄4 teaspoon salt
- 2 teaspoons Worcestershire sauce
- 2 - 2 1⁄2 cups leftover cooked pork, diced
- 1 fried egg, for garnish (optional)
directions
- Place the sliced potatoes, 1 1/2 cups water, onions, and juice from pork roast in a 12" nonstick skillet.
- Bring to a boil, cover, and boil over medium heat for 10 minutes.
- Add garlic, scallions, olive oil, Tabasco, salt, Worcestershire and pork.
- Mix well and cook, uncovered, over high heat, stirring, for about 5 minutes.
- Most of the moisture will have evaporated by now and the mixture should be starting to sizzle. Since the hash will begin to stick at this point, use a heat-resistant spatula to scrape up the crusty bits sticking to the bottom of the pan and stir them into the uncooked mixture.
- Continue to cook over medium heat for about 20 minutes, stirring every 3-4 minutes.
- The mixture will brown faster in the last 10 minutes of cooking and should be stirred every 2-3 minutes.
- Turn out onto a large platter (or just bring the skillet to the table) and serve immediately.
- Garnish with fried egg on top, if desired.
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Reviews
-
I used grated potatoe as if for hash browns, and minced pork. Plenty of chopped onion, garlic powder in place of minced, what I had. Plenty of freshly milled black pepper, and a wee skosh of sea salt, as I am on a sodium restricted diet. The key to deliciousness I think is patience! Let ir brown up nicely.
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Great idea to use up leftovers. I did make a few substitutions: dried onion flakes, garlic salt, seasoning salt. Misread the directions and added the seasonings to the potatoes while they boiled. Used leftover pork from recipe #50808, so I was a bit concerned how it's flavours might impact the hash, but no worries there.
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RECIPE SUBMITTED BY
vrvrvr
United States
This is the saddest iteration of recipezaar yet. What a shame. (shakes head, blows nose, walks away.)