PORK AND POTATO HASH
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
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.
PORK AND POTATO HASH
Provided by Jacques Pepin
Categories dinner, one pot, main course
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 10 grams, Carbohydrate 28 grams, Fat 14 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 353 milligrams, Sugar 3 grams
ROUND 2 RECIPE - PORK HASH
Steps:
- Heat a cast iron skillet over medium-high heat with the oil. Add the onions and peppers and cook until the vegetables are softened, 6 to 8 minutes. Next, add the pepper flakes, salt and pepper, to taste, and the garlic and cook for 30 seconds. Add the potatoes and pork and cook for 5 minutes to heat them through. Add the reserved herb butter and cook until the hash is hot and crispy, about another 5 minutes. Serve with poached eggs.
POTATO HASH
Provided by Anne Burrell
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add 3 cloves of smashed garlic, a few large pinches of salt and potatoes to a large pot and cover with cold water. Bring to a boil over high heat and cook until potatoes are just tender, about 10 minutes. Drain potatoes and discard the garlic. Transfer the potatoes to a sheet tray lined with a clean dish towel to dry slightly.
- Add enough oil to coat the bottom of a large skillet and heat over medium heat. Add the onion and cook, stirring, until just translucent, about 5 minutes. Add the crushed red pepper and the remaining 2 cloves garlic and cook, stirring, until soft and tender, about 3 minutes. Increase the heat to medium-high and add the cooked potatoes. Cook, stirring frequently, until the potatoes start to get crispy and golden brown on all sides, about 5 minutes. (If the potatoes get too dry, add the chicken stock.) Remove from the heat and stir in the chives.
PORK & POTATO SUPPER
If you're looking for a down-home one dish dinner that can be easily made on a weeknight, then this recipe is for you. My husband made sure that I added it to the list of Allen family favorites. -Macey Allen, Green Forest, Arkansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 12-in. skillet, heat 1 tablespoon butter over medium heat. Cook pork 2-4 minutes on each side or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook and stir until almost tender. Add garlic; cook 1 minute longer. Stir in potatoes, 1-1/2 cups broth, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Stir in green onions. Return pork to pan and heat through.
Nutrition Facts : Calories 282 calories, Fat 10g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 565mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
POTATO HASH WITH SPINACH AND EGGS
Classic potato hash and eggs gets a nutritious element thanks to spinach. Don't limit this quick dish to weeknights; it makes a fabulous weekend brunch offering as well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, bring potatoes to a boil in salted water over high. Cook until potatoes are tender when pierced with a knife, about 6 minutes. Drain.
- In skillet, melt 2 tablespoons butter over medium. Add onion and bell pepper and cook until softened, about 10 minutes. Add potatoes and red-pepper flakes; season with salt. Cook until potatoes are golden, 3 minutes. Add spinach and 1 tablespoon butter and cook, stirring, until butter is melted. Make four wells in potato mixture. Crack 2 eggs into each well and reduce heat to medium-low. Cover and cook until whites are set but yolks are still runny, about 6 minutes. Sprinkle with Parmesan and parsley and serve immediately.
Nutrition Facts : Calories 343 g, Fat 21 g, Fiber 6 g, Protein 20 g, SaturatedFat 10 g
BRAUNSCHWEIGER POTATO HASH
I was making breakfast one morning and decided I wanted some kind of meat to go with my eggs and fried potatoes. All we had on hand was some braunschweiger, so I tossed some in the pan with the potatoes and this dish was born.
Provided by Keri
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat vegetable oil in a large skillet over medium heat. Stir potatoes into hot oil to coat; season with garlic powder and onion powder. Place a cover on the skillet and cook, stirring occasionally, until the potatoes are browned and tender, about 15 minutes. Drain excess oil.
- Mash braunschweiger into the potato mixture. Cook and stir until the braunschweiger is hot and slightly crisp, about 5 minutes. Season with salt and pepper to serve.
Nutrition Facts : Calories 474 calories, Carbohydrate 39.9 g, Cholesterol 102.1 mg, Fat 30 g, Fiber 4.8 g, Protein 12.7 g, SaturatedFat 7.5 g, Sodium 709.7 mg, Sugar 2 g
ROASTED POTATO HASH
This Roasted Potato Hash side dish goes beyond breakfast-you can serve these potatoes with just about anything.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 500 degrees, with rack in lower third. On a rimmed baking sheet, toss together potatoes, onion, and olive oil. Season with salt and pepper. Arrange vegetables in a single layer and roast until onion begins to soften, about 10 minutes.
- Add bell pepper to sheet. Toss and roast until potatoes are tender when pierced with a knife and pepper is soft, about 13 minutes. To serve, sprinkle vegetables with chives.
Nutrition Facts : Calories 222 g, Fat 14 g, Fiber 3 g, Protein 4 g
PULLED PORK HASH
A great way to use up leftovers, hash is a fast and simple meal. This recipe uses pulled pork from pork shoulders I cooked on my Weber® Smokey Mountain last weekend. It's great for a quick dinner or relaxed breakfast. The secret to crispy hash is using precooked potatoes. Goes great with biscuits, too.
Provided by Chicago Chef
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 20m
Yield 3
Number Of Ingredients 7
Steps:
- Melt butter in a skillet over medium heat; cook and stir onion in melted butter until slightly softened, about 2 minutes. Add pork and continue to cook for 2 minutes more.
- Stir potatoes into pork mixture and toss. Cook until potatoes are browned, stirring occasionally, about 5 minutes. Season with salt, black pepper, and cayenne pepper.
Nutrition Facts : Calories 288 calories, Carbohydrate 36.6 g, Cholesterol 55.2 mg, Fat 7.7 g, Fiber 3.5 g, Protein 18.1 g, SaturatedFat 3.8 g, Sodium 712.7 mg, Sugar 2.8 g
HASH BROWN PORK SKILLET
For this pork hash recipe, we added potatoes and veggies to leftover tenderloin. It's an easy, creamy weeknight supper in minutes! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, cook the potatoes, onion and green pepper in butter over medium heat until almost tender. Stir in the pork, bouillon and pepper; heat through., In a small bowl, combine flour and milk until smooth; add to skillet. Cook on medium-low heat until mixture is thickened, stirring frequently, 4-5 minutes., Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.
Nutrition Facts : Calories 286 calories, Fat 13g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 449mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
POTATO HASH
A quick and delicious potato dish. Great for a weeknight meal. This dish goes very well with the Succulent Roasted Game Hens in a Jiffy recipe. Note to World Tour participants - this dish, the ingredients, and the cooking method, are typical for the Southwest U.S. region. If you add some hot peppers, it will also be typical for U.S./Mexico border cooking.
Provided by PanNan
Categories Potato
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in heavy skillet over high heat.
- Add bell pepper, onion and celery.
- Cook, stirring often, until soft, about 5 minutes.
- Add paprika, thyme, parsley, salt and pepper to taste.
- Stir in potato.
- Add broth; heat to boiling.
- Lower heat to simmer; partially cover pan.
- Cook, turning occasionally, until potato is tender, about 10 minutes.
- Keep warm until ready to serve.
Nutrition Facts : Calories 191.4, Fat 7.8, SaturatedFat 1.2, Sodium 416.7, Carbohydrate 25.3, Fiber 4.5, Sugar 4.4, Protein 5.7
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