Chunky Pork Hash
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Cooking time: 25 minutes for menu Cooking schedule: see below for "menu" instructions |
Traditional way to use leftovers from the Sunday Joint. Ours is a lightly modified, updated version using more vegetables and leaving everything a bit chunkier. Another tradition calls for a fried egg to be served with it... We didn't, but if you like, serve the hash with a fried egg on top!
Chunky Pork Hash Time: 25 minutes
2 medium potatoes, enough for two
2 medium carrots
2 stalks celery
1 onion
2 cloves garlic
2 tbs chicken stock
12 oz (350 gr) leftover pork roast from Saturday or whatever you have left
1 tbs olive oil
1/2 cup (or whatever is left) leftover sauce from Saturday or
1/4 cup chicken stock, 1/4 tsp thyme, 1/4 tsp rosemary
Cut the potatoes - the long way, first in half, then in half again. Now slice (the short way) about 1/8" (.25cm) thick. Cut the carrots in quarters the long way then slice the same thickness as the potatoes. Cut the celery in half the long way and then slice in same thickness. Roughly chop the onion. Mince the garlic. Cut pork into 1/4" (.5cm) cubes. Heat 1 tbs oil in large nonstick skillet over medium heat. Add carrots, potatoes and 2 tbs chicken stock, cover and cook for 5 minutes. Uncover and add onion, garlic and celery. Turn heat to medium-high. As chicken stock cooks off, vegetables will start to brown. Once they are starting to brown add pork and mix well. Using a spatula stir and flip vegetables occasionally until they are all browning and done. Add leftover sauce or more chicken stock and herbs and stir/flip until heated through. Serve.
Apple Crisp
leftover apple crisp
Cut and serve.
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Cooking Schedule: 25 minutes |
Cube the pork |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
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