Skillet Pork Hash
Have some leftover pork roast and potatoes? Cut up and toss together for a hearty winter breakfast or tasty 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.
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 ground black pepper
2 tablespoons chopped fresh parsley
- Heat oil in large oven proof 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.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.