Pork hash
Waste not leftover vegetables nor leftover pork as this recipe uses both to make a delicious meal.
Ingredients
2 tablespoons cooking oil
1 onion (yellow, large, coarsely chopped)
1⁄4 teaspoon caraway
seasoning (salt and groudn pepper to taste)
1⁄4 cup parsley (finely chopped)
2 cups pork (coarsely chopped)
2 cups potato (baked or cooked, finaly diced)
3 cups vegetables (leftover cooked vegetables, coarsely chopped)
3⁄4 teaspoon rosemary (dried)
1 tablespoon milk
Instructions
- Heat your oil in a large skillet, non stick preferred. Heat over a medium heat for 1 minute. add the onion, rosemary, and caraway seed and saute for 5 minutes.
- Add the salt, parsley, vegetables, pork, potatoes,and milk. Press flat with a spatula. Reduce heat to low, cook uncovered for 15 minutes.
- Loosen the hash around the edges and invert onto a serving plate
Yield
4 servings
Preparation time
5 minutes
Cooking time
20 minutes
Total time
25 minutes
Notes
This recipe is gluten free, unless any cereal or gluten containing ingredient, such as bread crumbs or wheat flour, is added.
Can be served with fried eggs if there was not enough meat.
Source
easy, skillet
leftovers, meat, vegetables
American food recipes
Food in U.S.A.
Food in U.S.A.