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Posts Tagged ‘Quick’

Ok…to counter-balance pasta sauce that has to simmer all day and Danish braids that look like they require a degree in basket weaving to construct I give you a 15 minute recipe that only has a handful of ingredients – and one of those ingredients can be pretty much any meat you can think of.

I love leftovers.  People who throw away perfectly good food mystify me.  You look at your dinner leftovers and see half a serving of pork or turkey, I see a whole 2nd meal!   There are two tricks being deployed on this particular recipe, both of which can be used in a lot of other ways to help use up leftovers that aren’t quite a full meal.

1. Use a small amount of strongly spiced meat (sausage, smoked anything, bits of roasted whatever) as a flavoring agent for a big mess of otherwise bland food (rice, potatoes, polenta, etc).  this is pretty easy…cook blandish food, mix in tasty meaty bits.  Cook additionally as needed.  Enjoy.

2. If you like it, then you put a fried egg on it.  (Wha-oh-oh-oh-oh-ooh-oh-oh-oh-oh-oh-oh)*  All sorts of foods can get stretched by adding a fried egg.  Because really…those lentils/roasted potatoes/noodles were good to begin with, but they’ll be better with the yolk of a fried egg oozing over them.  Look, there an entire blog dedicated to putting an egg on it!  If you don’t like your yolks dippy…well, this isn’t for you.  But then you are clearly a philistine.  ;-p

Pulled Pork Hash

Serves 2 piggies or 3 not-so-piggies

  • 1 Tbsp butter
  • 1/2 of a large yellow onion, diced
  • 3 redskin potatoes, diced (or yukon or 1 big russet or whatever kind of potato you like)
  • 1 cup pulled pork (or any other shredded, or diced meat.  Leftover corned beef would make this the hash we’re all used to, but with no resemblance to that dog food looking stuff in a can)
  • salt
  • pepper
  • 1/2 tsp garlic powder
  • hot sauce (optional)
  • eggs (1-2 per serving as desired)

In a large skillet (I highly recommend cast iron.  Just go buy one already), melt your butter over medium-high heat and add the diced onions.  Saute till they start to soften and turn translucent.

Add the potatoes and turn down the heat to medium-low and cover.  Let them cook till they are fork tender, stirring occasionally.

Once your ‘taters are cooked give everything a really good salting and a good amount of freshly ground pepper.  (no amounts…sorry.  Add a little and taste.  Repeat)  Use your spatula to give your potato a bit of a smashing so you have squished pieces mixed in with not-squished chunks.

Add garlic powder, and a few sprinkles of hot sauce.  Feel free to reduce the garlic and leave out the hot sauce or add any other condiment that sounds good with your meat.  I used tabasco chipotle sauce to add to the smoky flavor of the pulled pork.

Now add the meat and give a good stir to distribute it evenly.  Now pat everything down in an even layer and crank the heat back up to medium high and let it cook without touching it until the bottom is nice and crispy.

Stir everything up and repeat 2 or 3 times until there are crispy parts scattered throughout.  Then pat it down into an even layer one final time and let the bottom get extra crispy.

While the final crisping is happening fry up your eggs (over easy, or sunny side up, whatever you like).

Plate your hash and slide the egg out of the pan right on top.

Might not be the prettiest food ever, but it’s damn good.

You might notice my fried egg looks a little overcooked.  That’s because it is.  Eggs are my Achilles heel.  I can make pie crust and a killer lump free gravy and all kinds of supposedly difficult foods, but I can’t fry a damn egg.   Eh…nobody’s perfect.

*I’ve never gotten the original version of that Beyoncé song stuck in my head, but then I saw this video and now I’ve had that version stuck in my head for days.   Awesome.

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