Post by wilderness on Feb 12, 2017 11:21:01 GMT -5
Just Enough Roast Pork Hash
wellenuffalone.blogspot.com/2009/02/just-enough-roast-pork-hash.html[3/17/2010 10:31:22 AM]
Leftovers today. I still had a small piece of roast pork so I made hash. Traditionally hash is made the next day with whatever was on the menu the night before, corned beef, roast beef etc.. .you can make hash out of anything really. I have even made new hash from old hash. I have made it with turkey, chicken as well as pork. You can even make it with all vegetables if you are careful not to make it too mushy.
Hash should have some crust and some texture but it can be seasoned with anything you like, depending on what you are using. For the pork I kept with thyme and sage flavors, but you can also use Worcestershire and Tabasco, red wine, whatever you want to zing it up. The tricky part of hash is the moisture. You want it moist inside and browned on the edges, it is very easy to brown the whole thing and lose all your moisture.
ROAST PORK HASH
1 med-large cooked potato, (baked or boiled but firm)
1 onion
[green pepper--optional]
8 ounces or more of roast pork or whathaveyou
¼ teaspoon thyme
¼ teaspoon sage (or poultry seasoning)
[pinch of red pepper flakes--optional]
¼-¾ cup water or stock
2 tablespoons oil for frying
Salt
Fresh ground pepper
Finely dice pork, potato, onion and green pepper if you are using it.
(I cooked the potato in the microwave for 7 minutes while I chopped things up.)
Mix all the ingredients in a large bowl and add water or stock.
Heat the oil in a large skillet
Pile the hash into the center of the skillet over medium heat and pat down.
Lightly fry the hash, lightly moving it around it until it is heated through and parts have started to brown. You need to get the onion cooked.
When it has started to get more brown than not brown, pat down into a very large pancake.You may need to reduce the heat to prevent burning.
Let cook for 3-4 minutes on that side to get a crust. I have seen folks flip the entire thing, I just turn over large sections and let them crust up on the other side.
Cook until desired doneness and serve with a poached egg on top.
Traditionally hash in its skillet was tucked into a very hot oven or under a broiler with a broken egg on top and removed when the egg was cooked.
This gives you an exemplary crust, but I'm lazy.
wellenuffalone.blogspot.com/2009/02/just-enough-roast-pork-hash.html[3/17/2010 10:31:22 AM]
Leftovers today. I still had a small piece of roast pork so I made hash. Traditionally hash is made the next day with whatever was on the menu the night before, corned beef, roast beef etc.. .you can make hash out of anything really. I have even made new hash from old hash. I have made it with turkey, chicken as well as pork. You can even make it with all vegetables if you are careful not to make it too mushy.
Hash should have some crust and some texture but it can be seasoned with anything you like, depending on what you are using. For the pork I kept with thyme and sage flavors, but you can also use Worcestershire and Tabasco, red wine, whatever you want to zing it up. The tricky part of hash is the moisture. You want it moist inside and browned on the edges, it is very easy to brown the whole thing and lose all your moisture.
ROAST PORK HASH
1 med-large cooked potato, (baked or boiled but firm)
1 onion
[green pepper--optional]
8 ounces or more of roast pork or whathaveyou
¼ teaspoon thyme
¼ teaspoon sage (or poultry seasoning)
[pinch of red pepper flakes--optional]
¼-¾ cup water or stock
2 tablespoons oil for frying
Salt
Fresh ground pepper
Finely dice pork, potato, onion and green pepper if you are using it.
(I cooked the potato in the microwave for 7 minutes while I chopped things up.)
Mix all the ingredients in a large bowl and add water or stock.
Heat the oil in a large skillet
Pile the hash into the center of the skillet over medium heat and pat down.
Lightly fry the hash, lightly moving it around it until it is heated through and parts have started to brown. You need to get the onion cooked.
When it has started to get more brown than not brown, pat down into a very large pancake.You may need to reduce the heat to prevent burning.
Let cook for 3-4 minutes on that side to get a crust. I have seen folks flip the entire thing, I just turn over large sections and let them crust up on the other side.
Cook until desired doneness and serve with a poached egg on top.
Traditionally hash in its skillet was tucked into a very hot oven or under a broiler with a broken egg on top and removed when the egg was cooked.
This gives you an exemplary crust, but I'm lazy.
