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Have some leftover pork roast and potatoes?
Cut up and toss together for a hearty winter breakfast or supper
treat. For dinner, serve with crusty hard rolls and a fruit salad.
As part of a morning menu, serve with fresh fruit and muffins.
Skillet Pork Hash
- 1 pound boneless pork loin, cut into 1/2-inch
cubes
1 tablespoon vegetable oil
1 (16-ounce) package refrigerated cooked, peeled and diced potato
1 cup chopped onion
1 cup chopped green bell pepper
1 clove garlic, crushed
1/3 cup chicken broth
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
- Heat oil in large ovenproof skillet over
medium high heat.
- Cook pork 3 to 4 minutes, until slightly
brown. Stir in potatoes, onion, green pepper, garlic, broth,
thyme, salt and pepper, cover, lower heat and simmer for 8 to
10 minutes.
- Place skillet under broiler 4 to 5 inches
from heat source. Broil until surface of hash is crisp and golden
brown, about 2 minutes. Sprinkle with parsley.
Serves 4.
Recipe and photograph provided courtesy
of Pork, Be Inspired®.
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