Pork and Potato Hash
Updated Oct. 11, 2023
- Total Time
- 50 minutes
- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1¾pounds all-purpose potatoes, peeled, cut into ¼-inch slices and washed in cold water
- 1½cups water
- ¾pound onions (about 2 medium-size onions), peeled and cut into ½-inch dice
- A few tablespoons of juice left over from the pork roast, if any remains (see recipe)
- 3 to 4cloves garlic, peeled, crushed and chopped (about 1 tablespoon)
- ⅓cup minced scallion (3 to 4 scallions)
- 3tablespoons olive oil
- ¼teaspoon Tabasco sauce
- ¾teaspoon salt
- 2teaspoons Worcestershire sauce
- 10 to 12ounces leftover pork roast (see recipe), cut into ½-inch dice (about 2½ cups)
- 1fried egg, for garnish (optional)
Nutritional analysis per serving (6 servings)
310 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 16 grams protein; 372 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
- Step 1
In a 12-inch nonstick skillet (or 2 smaller nonstick skillets), place the sliced potatoes with the water, onion and juice from the pork roast. Bring to a boil, cover and boil over medium heat for 10 minutes. Then add the garlic, scallion, olive oil, Tabasco, salt, Worcestershire sauce and the leftover pork roast. Mix well and cook, uncovered, stirring over high heat for about 5 minutes.
- Step 2
Most of the moisture will have evaporated by now and the mixture should start to sizzle. Since the hash will begin to stick at this point, use a flat wooden spatula to scrape up the crusty bits sticking in 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 or 4 minutes. The mixture will brown faster in the last 10 minutes of cooking and should then be stirred every 2 or 3 minutes.
- Step 3
At the end of the cooking time, the mixture will stop sticking to the pan. Press on the mixture to make it hold together and fold the solid mass into an oval omelet shape. Invert onto a large platter. Serve immediately as is or with one fried egg on top.
Private Notes
Comments
Used leftover bbq meats - pulled pork, brisket. Added a dollop of Better Than Bouillon beef stock in place of “juices”. Delicious!
Super easy and delicious! Added grated cheddar before putting it under the broiler and it was perfect. This was dinner but I am saving a wedge to reheat for tomorrow's breakfast.
Absolutely delicious! I used sweet potatoes and my only adjustment would be to either use a par-cooked potato or cut the slices at 1/2" instead of 1/4" as they got too soft and fell apart. This would be good with more potatoes and a lighter touch with a breakfast meat (perhaps ham? sausage?), but the leftover pork shoulder was lovely! Maybe roasted butternut squash could sub for potatoes.