Name: Leftover Pork and Potato Hash
- 3 tablespoons butter (or margarine)
- 1/2 cup onion (chopped)
- 1/4 cup celery (chopped)
- 1 (10 1/2-ounce) can cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon Worcestershire sauce
- Dash Tabasco sauce (or ground red pepper)
- 12 ounces pork (cooked and finely diced)
- 2 cups potato (cooked and diced)
- 3/4 cup peas (or peas and carrots, cooked)
- 1 teaspoon paprika (plus more for garnish)
- Kosher salt (to taste)
- Black pepper (to taste)
- Garnish: fresh parsley (chopped)
Yield: 6 servings
- In a large skillet over medium-low heat, melt the butter.
- Sauté the onion and celery in the butter until onion is soft, translucent, and golden in color.
- Add the condensed soup, milk, Worcestershire sauce, and Tabasco sauce to the skillet.
- Stir until well blended.
- Add the pork, diced potato, peas, and paprika.
- Cook over low heat for about 10 minutes or until hot and bubbling.
- Taste and add Kosher salt and freshly ground black pepper, as needed.
- Sprinkle with paprika and fresh chopped parsley before serving, if desired.
Comments: 2/26/2020 I followed the recipe fairly closely. I had leftover
pork loin roast, and I baked two Russet potatoes in the microwave. I served it
with roasted brussels sprouts the first day.
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