Ingredients
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1 cup leftover cooked pork (shredded or diced. I used a shredded crockpot roast)
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2 large potatoes, diced into 1/2-inch cubes
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1/2 large onion, cut into 1-inch squares (Use any kind you like, we love red)
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1 teaspoon garlic powder
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1/2 teaspoon hickory smoke salt
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1 teaspoon Emeril's Original Essence (or to taste)
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1 tablespoon vegetable oil
Instructions
- Heat oil in skillet over medium-high heat. Add potatoes and onions, then season and stir to coat. Spread into in as much of a single layer as possible and let cook for 5-8 minutes periodically stirring to brown all sides.
- Add 1/2 cup water, cover and let cook for 8 minutes.
- Remove lid, add pork and finish on high until heated throughout and potatoes reach desired color and crispy exterior.