BBQ Porkette With Fried Potatoes and Scallion Hash

Recipe from Hope & Anchor

Adapted by Sam Sifton

BBQ Porkette With Fried Potatoes and Scallion Hash
Tom Schierlitz for The New York Times. Food Stylist: Brian Preston-Campbell.
Total Time
45 minutes
Rating
4(5)
Comments
Read comments

Porkette is shoulder meat injected with brine, inserted into netting and "smoked" with burned-hickory mist. It is an industrial food product (and so's your hanger steak, pal), but it's a more than decent one. And at $4.99 a pound, dinner for four costs less than $20. But it also makes an excellent breakfast. At the Hope & Anchor restaurant in Red Hook, Brooklyn, Dianna Munz served a barbecued ham and scallion hash with two fried eggs, but sometimes hash is better consumed at home. Made with Porkette, Munz's dish takes on a slightly gruffer flavor that is matched perfectly by the sweet of the barbecue sauce and the thick run of an easy-cooked egg yolk. Members of the smart set will cut their potatoes thin the night before. This makes the final preparation of the dish on a weekend morning a snap. Just add hot coffee. —Sam Sifton

Featured in: A Cut Below

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:Serves 2 as a main course

    For the Sauce

    • 1tablespoon butter
    • ½cup finely chopped onion
    • 1teaspoon finely chopped garlic
    • ½cup ketchup
    • 3tablespoons brown sugar
    • 3tablespoons cider vinegar
    • 1tablespoon spicy brown mustard
    • 1tablespoon Worcestershire sauce
    • Salt and freshly ground pepper

    For the Potatoes

    • About 2 quarts peanut oil
    • 4medium Idaho potatoes
    • Salt

    For the Hash

    • 1tablespoon olive oil
    • 1tablespoon butter
    • ½cup diced Porkette
    • ½cup chopped scallion
    • 2tablespoons chopped cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

1488 calories; 113 grams fat; 24 grams saturated fat; 0 grams trans fat; 52 grams monounsaturated fat; 32 grams polyunsaturated fat; 116 grams carbohydrates; 12 grams dietary fiber; 33 grams sugars; 11 grams protein; 1687 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Make the sauce: in a saucepan, melt the butter over low heat; add the onions and garlic and cook until the onions are soft but not brown. Add the remaining ingredients and simmer until slightly thickened, about 20 minutes. Let cool.

  2. Step 2

    Make the potatoes: fill a deep pot with 2 inches of oil. Heat the oil to 320 degrees. Meanwhile, peel and julienne the potatoes and drop them into a bowl of water. Run water into the bowl until it runs clear. Dry well. Fry in batches so the potatoes are blanched but not browned, about 1½ minutes. Drain. Increase the oil temperature to 375 degrees and fry a second time in batches until golden brown. Toss them in a paper-towel-lined bowl and season with salt.

  3. Step 3

    Make the hash: heat the oil and the butter in a large pan over medium-high heat. Add the Porkette and the scallions and cook until the Porkette starts to brown. Add 2 cups of fried potatoes and cilantro, then ¼ cup sauce and stir until the potatoes are just coated. Taste and add a tablespoon more if you like; reserve remaining sauce for another use. Serve with fried eggs.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
5 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

David

I will make this according to the recipe next time, but today, in the spirit of hash, I will sub in leftover South Texas barbecued duck (recipe from Quealy Watson via Señor Sifton) and leftover mustard bourbon bbq sauce I first made in 1998. That will be my 921st dish with almost no tristes repeats since early 2016.

David

I will make this according to the recipe next time, but today, in the spirit of hash, I will sub in leftover South Texas barbecued duck (recipe from Quealy Watson via Señor Sifton) and leftover mustard bourbon bbq sauce I first made in 1998. That will be my 921st dish with almost no tristes repeats since early 2016.

Private comments are only visible to you.

Credits

Adapted from the Hope & Anchor.

Recipe Tags

or to save this recipe.