Leftover Pork Chop Hash
4 T olive oil
1/4 c diced onion
1/4 c diced celery
1 carrot, finely grated
1/2 lb red potatoes, diced
1/2 butternut squash, sliced in rings
2 leftover pork chops, cut off bone and diced
1 T butter
eggs (optional)
salt and pepper to taste
-toss squash rings with 1 T olive oil and salt and pepper
-place in single layer on baking sheet
-roast at 375 for 15-20 minutes, turning halfway through, until cooked through and browned
-while squash is baking, heat 3 T olive oil in pan
-saute onion, celery and carrot on medium heat for 5 minutes
-add potatoes and pork, stir to combine
-saute, covered, on medium heat for 20-25 minutes, turning and scraping as needed
(you want the potatoes to cook through and things to get nice and crispy)
-to add eggs, clear a hole in the middle of the pan and toss the 1 T butter in to melt
-crack eggs into pan and cook as desired (I did these over easy)
To serve, scoop a good serving of the hash onto a plate and top with egg and squash slices.
You can also vary the veggies in this as much as you like, depending on your preference. or what is hanging around in your fridge. Peppers of any color, cauliflower, broccoli or peas would all be possible additions, especially if you're going all veggie. That is the lovely thing about hash, like soup, it is a very forgiving venue for leftover bits and pieces. As defined in the American Heritage dictionary(yes, I still use an actual bound version), it is "a jumble, hodgepodge, or mess, and "a reworking or restatement of material already familiar."
Too funny, I made almost the exact same thing with leftover pork roast, sweet potatoes, white potates and onions last night. I made my eggs in a seperate pan though.
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