2 ½poundspotatoes, washed and cut into ½ inch cubes
¼teaspoondried thyme
12ouncesreserved cooking liquid or bone broth
8ouncespulled pork
2ouncesheavy cream
salt and pepper to taste
2ouncesParmesan 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.