Pork and Potato Hash

It’s cold here again; what happened to that prediction of an early spring?  Yesterday I warmed up my kitchen by firing up both ovens with savory and sweet comfort foods.  A simple pork shoulder roast yielded enough tender, shredded pork for several meals.  Last evening we had pork ragout with polenta.  It was delicious, warming, and comforting.  This dish can be brunch, lunch, or dinner.  It’s a simple meat and potato hash, spicy with red pepper flakes, and rich with the addition of a poached egg and sliced avocado.  A garnish of chopped cilantro adds color and bright freshness to the dish.  I’m pretty sure you could adapt this to leftover beef, chicken, or corned beef.  If you need a little comfort on a cold day, give this a try.  The fans of “breakfast for dinner” will be very happy indeed.

Pork and Potato  Hash with Poached Egg and Avocado
(serves 4)
1 1/2 pounds russet potatoes, peeled and cut into small dice (about 3 3/4 cups)
kosher salt
2 tablespoons olive oil, or as needed
1 medium yellow onion, cut into small dice ( about 1 1/4 cups)
2 1/4 cups leftover, finely shredded roasted pork shoulder (or chopped roast beef or roast chicken)
2 medium cloves garlic, finely chopped
1/2 teaspoon white wine vinegar or lemon juice
4 large eggs
1 large ripe avocado, peeled and sliced
1/4 cup coarsely chopped fresh cilantro
Piment d’Espelette or other medium-hot red chile flakes, to taste

Put the potatoes in a medium saucepan, add water to cover by about 3/4 inch, and add 1 tablespoon salt.  Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the potatoes are tender but not falling apart, about 5 minutes.  Drain the potatoes, transfer to a plate, and set aside.  Heat the oil in a 10 inch skillet over medium-high heat.  Add the onion and 1/2 teaspoon salt and cook, stirring occasionally until soft, 5-7 minutes.  Add the pork (or lftover meat of your choice) and continue to cook until the pork is warm, about 3 minutes.  Add the garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute.  Add the potatoes, toss gently to combine, and continue to cook, stirring, until heated through, 1 to 3 minutes more.  Season to taste with salt.  If the hash seems a little dry, add a drizzle of olive oil.  Keep warm.  Fill a medium saucepan with 3 inches of water.  Add the vinegar and a pinch of salt, and bring the water to a simmer.  Crack the eggs one at a time into a small bowl or teacup then gently slide each egg into the water.  Poach the eggs gently, turning once or twice until the whites are completely opaque but the yolks are still soft, 3 to 4 minutes.  Using a slotted spoon, remove the eggs from the water and gently blot dry with a towel.  Evenly portion the hash among 4 plates.  Prop a poached egg and a few slices of avocado next to each portion.  Sprinkle the egg and avocado with salt.  Sprinkle on the cilantro and hot pepper flakes, if using, and serve immediately.
(from Fine Cooking magazine)


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