Ingredients
-
1 3/4 lbs potatoes, cut into 1/4-inch slices
-
1 1/2 cups water
-
1 medium onion, chopped
-
3 tablespoons drippings, leftover from your pork roast (if any remains)
-
3 -4 garlic cloves, minced
-
3 -4 scallions, minced
-
3 tablespoons olive oil
-
1/4 teaspoon Tabasco sauce
-
3/4 teaspoon salt
-
2 teaspoons Worcestershire sauce
-
2 -2 1/2 cups leftover cooked pork, diced
-
1 fried egg, for garnish
Instructions
- Place the sliced potatoes, 1 1/2 cups water, onions, and juice from pork roast in a 12" nonstick skillet.
- Bring to a boil, cover, and boil over medium heat for 10 minutes.
- Add garlic, scallions, olive oil, Tabasco, salt, Worcestershire and pork.
- Mix well and cook, uncovered, over high heat, stirring, for about 5 minutes.
- Most of the moisture will have evaporated by now and the mixture should be starting to sizzle. Since the hash will begin to stick at this point, use a heat-resistant spatula to scrape up the crusty bits sticking to the bottom of the pan and stir them into the uncooked mixture.
- Continue to cook over medium heat for about 20 minutes, stirring every 3-4 minutes.
- The mixture will brown faster in the last 10 minutes of cooking and should be stirred every 2-3 minutes.
- Turn out onto a large platter (or just bring the skillet to the table) and serve immediately.
- Garnish with fried egg on top, if desired.