Porkette is shoulder meat injected with brine, inserted into netting and “smoked” with burned-hickory mist. It is an industrial food product (and so’s your hanger steak, pal), but it’s a more than decent one. And at $4.99 a pound, dinner for four costs less than $20. But it also makes an excellent breakfast. At the Hope & Anchor restaurant in Red Hook, Brooklyn, Dianna Munz served a barbecued ham and scallion hash with two fried eggs, but sometimes hash is better consumed at home. Made with Porkette, Munz’s dish takes on a slightly gruffer flavor that is matched perfectly by the sweet of the barbecue sauce and the thick run of an easy-cooked egg yolk. Members of the smart set will cut their potatoes thin the night before. This makes the final preparation of the dish on a weekend morning a snap. Just add hot coffee.
Ingredients
For the sauce:
- 1 tablespoon butter
- ½ cup finely chopped onion
- 1 teaspoon finely chopped garlic
- ½ cup ketchup
- 3 tablespoons brown sugar
- 3 tablespoons cider vinegar
- 1 tablespoon spicy brown mustard
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground pepper
For the potatoes:
- About 2 quarts peanut oil
- 4 medium Idaho potatoes
- Salt
For the hash:
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup diced Porkette
- ½ cup chopped scallion
- 2 tablespoons chopped cilantro
- Nutritional Information
Nutritional analysis per serving (2 servings)
1456 calories; 107 grams fat; 22 grams saturated fat; 0 grams trans fat; 60 grams monounsaturated fat; 21 grams polyunsaturated fat; 119 grams carbohydrates; 11 grams dietary fiber; 39 grams sugars; 10 grams protein; 30 milligrams cholesterol; 1917 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 2 as a main course
Preparation
- Make the sauce: in a saucepan, melt the butter over low heat; add the onions and garlic and cook until the onions are soft but not brown. Add the remaining ingredients and simmer until slightly thickened, about 20 minutes. Let cool.
- Make the potatoes: fill a deep pot with 2 inches of oil. Heat the oil to 320 degrees. Meanwhile, peel and julienne the potatoes and drop them into a bowl of water. Run water into the bowl until it runs clear. Dry well. Fry in batches so the potatoes are blanched but not browned, about 1 1/2 minutes. Drain. Increase the oil temperature to 375 degrees and fry a second time in batches until golden brown. Toss them in a paper-towel-lined bowl and season with salt.
- Make the hash: heat the oil and the butter in a large pan over medium-high heat. Add the Porkette and the scallions and cook until the Porkette starts to brown. Add 2 cups of fried potatoes and cilantro, then 1/4 cup sauce and stir until the potatoes are just coated. Taste and add a tablespoon more if you like; reserve remaining sauce for another use. Serve with fried eggs.
45 minutes
Dining and Cooking