PORK AND POTATO HASH

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Pork and Potato Hash image

Perfect for leftover pork loin -- even better if you have a little leftover juices (gravy or pan drippings) from your roast pork. Our family loves this. It's a Jacques Pepin recipe.

Provided by vrvrvr

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

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)

Steps:

  • 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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