Round 2 Recipe - Pork Hash (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 tablespoon canola oil |
1 medium onion, chopped |
1 green bell pepper, chopped |
1/2 teaspoon crushed red pepper flakes |
kosher salt and freshly ground black pepper |
1 tablespoon chopped garlic |
reserved potatoes, from mixed roasted potatoes, chopped |
reserved pork, from roast bone-in pork loin, chopped |
reserved herb butter, from mixed roasted potatoes |
4 eggs, poached, for serving |
Directions:
1. Heat a cast iron skillet over medium-high heat with the oil. Add the onions and peppers and cook until the vegetables are softened, 6 to 8 minutes. Next, add the pepper flakes, salt and pepper, to taste, and the garlic and cook for 30 seconds. Add the potatoes and pork and cook for 5 minutes to heat them through. Add the reserved herb butter and cook until the hash is hot and crispy, about another 5 minutes. Serve with poached eggs.
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