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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 olive 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

1. Heat oil in large ovenproof skillet over medium high heat.
2. 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.
3. 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.

Wine suggestion: Pour an Italian red—a Chianti—or a California Sangiovese, or try a Zinfandel (red).

Nutrition Facts
Calories 330 calories
Protein 28 grams
Fat 12 grams
Sodium 650 milligrams
Cholesterol 70 milligrams
Saturated Fat 3 grams
Carbohydrates 29 grams
Fiber 3 grams

Recipe and photograph provided courtesy of Pork, The Other White Meat.