Round 2 Recipe - Pork Hash
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 159
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 160
- Sodium
- 373
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
1 tablespoon canola oil
1 medium onion, chopped
1 green bell pepper, chopped
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 tablespoon chopped garlic
Reserved potatoes, from Mixed Roasted Potatoes, chopped
Reserved pork, from Roast Bone-in Pork Loin, chopped
Reserved herb butter, from Mixed Roasted Potatoes
4 eggs, poached, for serving
Directions
- Heat a cast iron skillet over medium-high heat with the oil. Add the onions and peppers and cook until the vegetables are softened, 6 to 8 minutes. Next, add the pepper flakes, salt and pepper, to taste, and the garlic and cook for 30 seconds. Add the potatoes and pork and cook for 5 minutes to heat them through. Add the reserved herb butter and cook until the hash is hot and crispy, about another 5 minutes. Serve with poached eggs.