Total Time
Prep 50 mins
Cook 0 mins

Perfect for leftover pork loin -- even better if you have a little leftover juices (gravy or pan drippings) from your roast pork. Our family loves this. It's a Jacques Pepin recipe.

Ingredients Nutrition


  1. Place the sliced potatoes, 1 1/2 cups water, onions, and juice from pork roast in a 12" nonstick skillet.
  2. Bring to a boil, cover, and boil over medium heat for 10 minutes.
  3. Add garlic, scallions, olive oil, Tabasco, salt, Worcestershire and pork.
  4. Mix well and cook, uncovered, over high heat, stirring, for about 5 minutes.
  5. Most of the moisture will have evaporated by now and the mixture should be starting to sizzle. Since the hash will begin to stick at this point, use a heat-resistant spatula to scrape up the crusty bits sticking to the bottom of the pan and stir them into the uncooked mixture.
  6. Continue to cook over medium heat for about 20 minutes, stirring every 3-4 minutes.
  7. The mixture will brown faster in the last 10 minutes of cooking and should be stirred every 2-3 minutes.
  8. Turn out onto a large platter (or just bring the skillet to the table) and serve immediately.
  9. Garnish with fried egg on top, if desired.
Most Helpful

Love hash and this is such a tasty and easy recipe. I used leftover smothered pork that had onion and worcestershire seasoned "gravy" so skipped the additional seasonings with the exception of some fresh oregano. I'm anxious to try this with leftover beef or even chicken...thanks for the recipe!

PeachyLia May 06, 2014

A good basis for what I was looking for. Tweaked the recipe a bit: used shallots instead of onions b/c it is what I had, added mixed veggies, added some barbeque sauce & called it Cowboy Hash. Thanks!!!

alwayscookin October 07, 2010

Great idea to use up leftovers. I did make a few substitutions: dried onion flakes, garlic salt, seasoning salt. Misread the directions and added the seasonings to the potatoes while they boiled. Used leftover pork from Honey Mustard Pork Tenderloin, so I was a bit concerned how it's flavours might impact the hash, but no worries there.

KellyMae March 10, 2009