Remember that slow-roasted pork shoulder? I had to do *something* with the leftovers. This works as a really quick supper or a really quick breakfast if you like you pork in the morning. Feel free to substitute your own meat if you don’t have pork shoulder hanging around.
Roasted Pork Hash
– ½ of a white onion, chopped
– 1 cup of chopped white mushrooms
– 2 cups of diced porcini-rubbed pork roast
– 3 tablespoons of gravy
– 8 to 10 cooked fingerling potatoes, diced
– A few dashes of your favorite hot sauce
– 2 eggs
– Salt and pepper
– Olive oil
In a skillet, heat a teaspoon of butter and a little bit of oil on medium-high heat. Add the onions and mushrooms and cook until soft, about 6 minutes. Add the pork and gravy and cook, stirring frequently, for 2 minutes. Add the potatoes, season to taste with salt, pepper and hot sauce, and gently mash everything down. Let it cook until the potatoes are brown and crispy. Then turn the potatoes over so they brown and crisp on all sides.
Lightly oil a small skillet over medium heat. Add the eggs and fry until done. Add a few spoonfuls of hash to a plate and top with a fried egg. Then eat.