Pork and Barley Hash

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READY IN: 45mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
  • 2
    medium potatoes
  • 1
    cup water
  • 1
    tablespoon pork fat or 1 tablespoon vegetable oil
  • 1
    large onion
  • 3
    stalks celery
  • 1 - 1 12
    cup diced slow roasted pork shoulder
  • 12
    cup pork broth, from cooking the roast
  • 1
    cup frozen peas
  • 12
    teaspoon savory
  • 12
    teaspoon sage
  • salt and pepper
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DIRECTIONS

  • Use pork shoulder that has been roasted in a covered casserole with some water and a little soy sauce or salt.
  • You will need to cook about 1/2 to 2/3 cup of barley to get 2 cups cooked barley.
  • Wash and trim the potatoes, and cut them into 1 cm (1/2") dice.
  • Put them in a large heavy skillet with the water, and boil for about ten minutes, until the water is gone.
  • Stir frequently, especially when the water is almost gone, to prevent sticking.
  • Just as the water is gone, add the fat and stir it in well.
  • Meanwhile, peel and dice the onion, and wash and dice the celery.
  • Add them as soon as the fat is melted, and saute until they are soft and the potatoes are slightly browned.
  • Add the barley, meat, broth and peas.
  • Season the hash and continue to cook, stirring frequently, until well amalgamated, and hot through.
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