Hash Made With Leftover Pork Roast

by **gina68gt** Sun Oct 09, 2022 5:47 pm

Ingredients

1	cup	onions [size=12]finely diced[/size]
1	tablespoon	butter
1	tablespoon	unbleached all-purpose flour
8	ounces	pork loin roast [size=12]cooked, leftover about 1 1/2 cups, chopped[/size]
1	cup	vegetables [size=12]cooked, leftovers[/size]
8	ounces	potatoes [size=12]leftover cooked, diced[/size]	[size=12]*[/size]
1	cup	chicken broth [size=12]or milk or leftover gravey[/size]
½	cup	swiss cheese [size=12]grated[/size]
2	tablespoons	italian parsley [size=12]fresh chopped[/size]
½	teaspoon	thyme [size=12]dried or fresh[/size]	[size=12]*[/size]
		salt [size=12]to taste[/size]	[size=12]*[/size]
		black pepper to taste	[size=12]*[/size]

Directions

Using a non-stick skillet heat the butter over moderate heat. Add the diced onions and cook until translucent.
Add the flour and mix to form a roux. Add stock, milk or leftover gravy and mix well. Bring up to the simmer.
Add the leftover pork roast that has been finely chopped and the leftover vegetables. Mix well.
Add the cooked diced potatoes. Mix together and bring to a simmer. Reduce heat to medium to medium-low.
The secret to a good hash is building a beautiful brown crust that is full of flavor. We don't want to burn the bottom. It's reducing the juices that forms the crust.
Cover and allow a crust to form on the bottom for about 10 minutes. Stir and scrape up the crust distributing it throughout the hash.
Repeat this at least 2 more times for about 30 minutes. Every 10 minutes or so scrape up and mix the crust into the hash. We want a nice crusty texture throughout the hash.
For the final crusting stir in the swiss cheese, parsley and thyme. Carefully taste and adjust seasoning with salt and pepper.
Let cook for 10 minutes uncovered and a crust will form on the bottom.