Pulled Pork and Potato Hash
When we sit down at our farmhouse table to enjoy a meal featuring Crispy Pulled Pork or Beer and Brown Sugar Braised Pork, I can count on someone to ask if there will be enough pork to make hash for dinner the next evening. I have come to expect that question, so I always buy a cut of pork that is large enough to ensure that there will be plenty of pork to make this hash.
Leftovers often get a bad rap, but this preparation can change that with the first bite. This hash is a delicious main dish in its own right. It is comforting and full of flavor. It comes together easily and never disappoints at our table. It’s particularly tasty with a drizzle of homemade Bourbon Brown Sugar Barbecue Sauce on top.
This is one of those recipes that welcomes interpretation and substitution. You can add other vegetables to the mix or substitute another cut of meat you have on hand. No matter the ingredients, the results are always delicious.
This recipe can be prepared in any pan that can be used in the oven and under the broiler. I like to use a cast iron skillet pan because it can easily go from stove top to oven and is broiler safe.
Pulled Pork and Potato Hash
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion , diced
- 2 cloves garlic , minced
- 2 ½ pounds potatoes , washed and cut into ½ inch cubes
- ¼ teaspoon dried thyme
- 12 ounces reserved cooking liquid or bone broth
- 8 ounces pulled pork
- 2 ounces heavy cream
- salt and pepper to taste
- 2 ounces Parmesan cheese , grated
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Position an oven rack in the middle of the oven.
- Heat a large cast iron skillet over medium high heat. Add the oil to the hot pan and swirl to coat the bottom surface. Add the onion and cook until almost translucent, about five minutes. Add the garlic and cook one minute before adding the potatoes to the pan, stirring to combine.
- Add the thyme and reserved cooking liquid or bone broth to the pan. Bring the liquid to a simmer. Cover the pan and reduce the heat to low. Cook for 10 minutes undisturbed.
- Remove the cover and stir the mixture. The potatoes should have begun to soften and absorb some of the liquid. Add the pork and heavy cream to the pan and stir to combine. Taste for seasoning, adding salt and pepper to taste. Press the mixture firmly into the pan and top with the Parmesan cheese. Transfer the skillet to the warm oven.
- Cook the hash for ten to fifteen minutes. Check the potatoes for doneness before turning on the broiler. Broil for two minutes to brown the top surface of the hash. Remove from the oven and serve with Bourbon Brown Sugar Barbecue Sauce.
1 thought on “Pulled Pork and Potato Hash”