Recipe by Sandi (From CA)
Not just for breakfast -- one of the many uses for leftover pork is to create a simple, fast and delicious hash with potatoes. Mmm... total comfort food! Add some perfectly cooked smoked bacon and I'm in hog heaven...so to speak.
Top Review by cheryilyn
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup
- 1 cup leftover cooked pork (shredded or diced. I used a shredded crockpot roast)
- 2 large potatoes, diced into 1/2-inch cubes
- 1⁄2 large onion, cut into 1-inch squares (Use any kind you like, we love red)
- 1 teaspoon garlic powder
- 1⁄2 teaspoon hickory smoke salt
- 1 teaspoon Emeril's Original Essence (or to taste)
- 1 tablespoon vegetable oil
Directions See How It's Made
- Heat oil in skillet over medium-high heat. Add potatoes and onions, then season and stir to coat. Spread into in as much of a single layer as possible and let cook for 5-8 minutes periodically stirring to brown all sides.
- Add 1/2 cup water, cover and let cook for 8 minutes.
- Remove lid, add pork and finish on high until heated throughout and potatoes reach desired color and crispy exterior.