- 1 ¾ pounds all-purpose potatoes, peeled, cut into 1/4-inch slices and washed in cold water
- 1 ½ cups water
- ¾ pound onions (about 2 medium-size onions), peeled and cut into 1/2-inch dice
- A few tablespoons of juice left over from the pork roast, if any remains (see recipe)
- 3 to 4 cloves garlic, peeled, crushed and chopped (about 1 tablespoon)
- ⅓ cup minced scallion (3 to 4 scallions)
- 3 tablespoons olive oil
- ¼ teaspoon Tabasco sauce
- ¾ teaspoon salt
- 2 teaspoons Worcestershire sauce
- 10 to 12 ounces leftover pork roast (see recipe), cut into 1/2-inch dice (about 2 1/2 cups)
- 1 fried egg, for garnish (optional)
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
279 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 14 grams protein; 34 milligrams cholesterol; 350 milligrams sodium
- In a 12-inch nonstick skillet (or 2 smaller nonstick skillets), place the sliced potatoes with the water, onion and juice from the pork roast. Bring to a boil, cover and boil over medium heat for 10 minutes. Then add the garlic, scallion, olive oil, Tabasco, salt, Worcestershire sauce and the leftover pork roast. Mix well and cook, uncovered, stirring over high heat for about 5 minutes.
- Most of the moisture will have evaporated by now and the mixture should start to sizzle. Since the hash will begin to stick at this point, use a flat wooden spatula to scrape up the crusty bits sticking in the bottom of the pan and stir them into the uncooked mixture. Continue to cook over medium heat for about 20 minutes, stirring every 3 or 4 minutes. The mixture will brown faster in the last 10 minutes of cooking and should then be stirred every 2 or 3 minutes.
- At the end of the cooking time, the mixture will stop sticking to the pan. Press on the mixture to make it hold together and fold the solid mass into an oval omelet shape. Invert onto a large platter. Serve immediately as is or with one fried egg on top.