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Leftover Pork Roast Hash

Leftover pork roast hash Leftover pork roast hash

A classic old fashioned great American hash inspired by Julia Child's The Way to Cook. This is a great way to use leftover pork roast and the accompanying leftover vegetables. The key is to create a lovely tasty crust.













Trans-fat Free


1 cup onions
finely diced
1 tablespoon butter
1 tablespoon unbleached all-purpose flour
8 ounces pork loin roast
cooked, leftover about 1 1/2 cups, chopped
1 cup vegetables
cooked, leftovers
8 ounces potatoes
leftover cooked, diced
1 cup chicken broth
or milk or leftover gravey
½ cup swiss cheese
2 tablespoons italian parsley
fresh chopped
½ teaspoon thyme
dried or fresh
to taste
black pepper
fresh ground


Using a non-stick skillet heat the butter over moderate heat. Add the diced onions and cook until translucent.

Add the flour and mix to form a roux. Add stock, milk or leftover gravy and mix well. Bring up to the simmer.

Add the leftover pork roast that has been finely chopped and the leftover vegetables. Mix well.

Add the cooked diced potatoes. Mix together and bring to a simmer. Reduce heat to medium to medium-low.

The secret to a good hash is building a beautiful brown crust that is full of flavor. We don't want to burn the bottom. It's reducing the juices that forms the crust.

Cover and allow a crust to form on the bottom for about 10 minutes. Stir and scrape up the crust distributing it throughout the hash.

Repeat this at least 2 more times for about 30 minutes. Every 10 minutes or so scrape up and mix the crust into the hash. We want a nice crusty texture throughout the hash.

For the final crusting stir in the swiss cheese, parsley and thyme. Carefully taste and adjust seasoning with salt and pepper.

Let cook for 10 minutes uncovered and a crust will form on the bottom.

To serve:

Place a plate upside down over the skillet. Carefully flip it over onto the plate and serve crust side up.


* not incl. in nutrient facts

Add review




Chuck T

Sounds good , I have some left over butt from the 4th and will use it for this hash however, I will add half a green pepper seeded and finely diced to the mix.

over 9 years ago

Jack B "The Hashman"

Absolutely awesome. I consider myself a hash efficiando and this my friend is it. Nice crisp and great tasting.

about 7 years ago

I'm from New Orleans and hash is not a menu item in many houses but I had leftover pork roast and was looking for something different. Tried this recipe with butternut squash and potatoes and I didn't do half bad! Next time I want to use sweet potatoes instead of white potatoes.

about 6 years ago

It works! Yummy.

about 5 years ago

Thanks for letting us know that you liked the dish. Happy Cooking :)


made it liked it, wanted to use up leftovers. Carrots and green peppers for vegys and Colby jack cheese

about 4 years ago

Sounds like a great way to add extra veggies in, yum! Happy cooking :)


I was raised in the South in Florida. Never in my 82 years have I ever heard putting potatoes in pork hash! My mom cut up pork roast in bite size pieces added lots of chopped onions salt and pepper and broth to the pan. She would cook in her cast iron pan till it was perfect and served over rice! I am actually making this for dinner tonight!

over 2 years ago


over 2 years ago

I made this last night, fantastic! The crust came out perfectly. I added two small jalapeno peppers, diced. Added a little zing. Thank you for the recipe!

about 1 year ago

Sofia Graf

I have recently tried the recipe for the Leftover Pork Roast Hash, but I have tried the recipe with ghee instead of butter. Ghee is a better butter because of its lactose, and casein-free content, and due to the high calories in ghee work as a better filler food than butter. The taste was good too. You too may try the recipe with ghee instead of butter safely.

8 months ago

Nutrition Facts

Serving Size 201g (7.1 oz)
Amount per Serving
Calories 27051% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 354mg 15%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 42g
Vitamin A 46% Vitamin C 11%
Calcium 15% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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