Pork Roast Hash with Bacon and a Fried Egg
Oh, my OS friends have such good ideas! I like McKenzie's pie idea - another reason to keep puff pastry in the freezer. And Foolish Monkey's idea of burying it in salsa and putting it in a tortilla would definitely work with my family. All ideas to file away for next time...
Tonight, I went with my gut and made hash with a fried egg. It's rich and filling, just right for these chilly March nights. Not the prettiest plate I've put before my family, but full of flavor. Not exactly the kind of thing one would eat if one was trying to fit in a bikini for a spring break trip to the beach, but since that's not on my agenda, I ate the whole thing.
Instructions:
1. Peel and cube (1-inch pieces) four Russet potatoes. Cook in boiling water into which you've placed a bay leaf and a generous spoonful of salt, about 15 minutes, or until tender to the fork. These can be made earlier in the day & refrigerated until ready to use.
2. When potatoes are done, take four slices of thick-cut bacon, sliced into 1-inch pieces and fry in your favorite cast-iron skillet until crispy. Remove bacon and pour off excess grease. Chop one onion into small dice and cook in bacon grease with a bit of salt and pepper until softened. Add potatoes and cook over medium heat, turning occasionally, until golden brown and yummy. Your family will be drawn to the kitchen now and will be trying to nab bits of bacon. They may perform tricks to obtain bits o'bacon.
3. Cube pork roast into 1-inch pieces. Discard leftover veggies or freeze for later use. Toss pork cubes into the pan and stir. Add one clove minced garlic plus the bacon bits and stir again. And this is the bikini killer: get out the half-n-half and pour over all, up to about a 1/2 cup.
4. This part is optional, but absolutely delicious: make up to four wells in the mixture and break an egg into each one. Sprinkle a bit of salt and pepper onto each egg. Cover pan with lid and cook for 5 minutes, checking often on the doneness of the eggs - you want them warm and runny.
5. Serve in bowls, hot sauce on the side.
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Max Rivlin-Nadler
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