Skillet Pork Hash
Courtesy of National Pork Board
Servings: 4
Prep Time: 10 Min.
Cook Time: 20 Min.
Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
* 1 lb. boneless pork loin, cut into 1/2-in. cubes
* 1 Tbsp. olive oil
* 1 16-oz. package refrigerated potatoes, cooked, peeled and diced
* 1 c. onion, chopped
* 1 c. green bell pepper, chopped
* 1 clove garlic, crushed
* 1/3 c. chicken broth
* 1 tsp. dried thyme
* 1 tsp. salt
* 1/4 tsp. pepper
* 2 Tbsp. fresh parsley, chopped
* 1 Tbsp. olive oil
* 1 16-oz. package refrigerated potatoes, cooked, peeled and diced
* 1 c. onion, chopped
* 1 c. green bell pepper, chopped
* 1 clove garlic, crushed
* 1/3 c. chicken broth
* 1 tsp. dried thyme
* 1 tsp. salt
* 1/4 tsp. pepper
* 2 Tbsp. fresh parsley, chopped
What to do:
Heat oil in large ovenproof skillet over medium high heat. Cook pork 3-4 minutes, until slightly brown. Stir in potatoes, onion, green pepper, garlic, broth, thyme, salt and pepper, cover, lower heat and simmer for 8-10 minutes. Place skillet under broiler 4-5 inches from heat source. Broil until surface of hash is crisp and golden brown, about 2 minutes. Sprinkle with parsley.
* Use leftover pork roast and potatoes for a hearty winter breakfast---or supper--treat. For dinner, serve with crusty hard rolls and a fruit salad. As part of a morning menu, serve with fresh fruit and Cranberry Muffins.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
* Use leftover pork roast and potatoes for a hearty winter breakfast---or supper--treat. For dinner, serve with crusty hard rolls and a fruit salad. As part of a morning menu, serve with fresh fruit and Cranberry Muffins.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutritional information:
Calories: 330; Total Fat: 12g; Saturated Fat: 3g; Cholesterol: 70mg; Total Carbs: 29g; Fiber: 3g; Protein: 28g; Sodium: 650mg;