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.
Ingredients
| 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
grated |
|
| 2 | tablespoons |
italian parsley
fresh chopped |
|
| ½ | teaspoon |
thyme
dried or fresh |
* |
|
salt
to taste |
* | ||
|
black pepper
fresh ground |
* |
Directions
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.
Nutrition Facts
Serving Size 201g (7.1 oz)
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 agoJack 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 agoI'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 agoIt works! Yummy.
about 5 years agoThanks for letting us know that you liked the dish. Happy Cooking :)
happyzhangbo
made it liked it, wanted to use up leftovers. Carrots and green peppers for vegys and Colby jack cheese
about 4 years agoSounds like a great way to add extra veggies in, yum! Happy cooking :)
happyzhangbo
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 agoIt SUCKED!
over 2 years agoI 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 agoSofia 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