Savory Pork Hash

Total time: 25 minutes
    Not a traditional meat for hash but the perfect way to use up the leftovers from a braised pork.  Toss in any leftover gravy or sauce and you have a moist hash with a bit of caramel crunchiness from the sautéed vegetables.

 Ingredients:

• 2 medium potatoes
• 2 medium carrots
• 1 - 2 ribs celery   about 1 cup
• 1 onion
• 2 cloves garlic
• 2 tbs chicken stock
• 12oz (360gr) pork  leftover roast or chops, tenderloin
• 1/2 tsp paprika
• 1/2 tsp thyme
• 1 tbs olive oil
• 2 tbs whole grain mustard
• 1/2 cup leftover gravy or sauce or
• 1/2 cup (4oz, 120ml) chicken stock or apple juice, 1/4 tsp rosemary, 1/2 tsp cornstarch maizena

 Instructions:

• 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 the same thickness. 
• Roughly chop the onion. 
• Mince the garlic. 
• Cut pork into 1/2" (1cm) cubes.
• Heat 1 tbs oil in large nonstick skillet over medium heat. 
• Add carrots, potatoes and sauté for 5 minutes. 
• Add 2 tbs chicken stock, cover and cook for 5 minutes. 
• Uncover and add onion, garlic, celery. 
• Turn heat to medium-high.  As chicken stock cooks off, vegetables will start to brown. 
• Once they are starting to brown, reduce heat to medium, add paprika, thyme, pork and mix well. 
• Using a spatula stir and flip vegetables occasionally until they are all nicely browned and done. 
• If using leftover sauce: Stir mustard into sauce.  Add to skillet, stirring until well combined and heated through.
• If using chicken stock: Mix stock, rosemary, cornstarch and mustard.  Add to skillet as above.
• Serve.

Note: if using raw pork, add at the beginning, with carrots and potatoes.