Name: Leftover Pork and Potato Hash

Ingredients:

• 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)

Instructions:

• 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.

Source: https://www.thespruceeats.com/leftover-pork-and-potato-hash-3059443

Return to the main page