1 tablespoon olive oil
1 lb. boneless pork loin, cut into 1/2-inch cubes
1 (16-oz)package refrigerated cooked, peeled, and diced potato
1 cup chopped onions
1 cup chopped green bell pepper
1 clove garlic, crushed
1/3 cup chicken broth
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
Prep: 10 minutes
Cook: 20 minutes
Yield: 4 servings
Heat oil in large ovenproof skillet over medium-high heat. Cook pork 3 to 4 minutes, until slightly brown. Stir in potato, onion, green pepper, garlic, broth, thyme, salt and pepper. Cover, lower heat, and simmer for 8 to 10 minutes. Place skillet under broiler 4 to 5 inches from heat source. Broil until surface of hash is crisp and golden brown, about 2 minutes. Sprinkle with parsley.
Have some leftover pork roast and potatoes? Cut up and toss together for a hearty winter breakfast - or supper - treat. For dinner, serve with crusty hard rolls and a fruit salad. As part of a morning menu, serve with fresh fruit and muffins.
Courtesy of National Pork Board
via: Back to the Box Cooking 30-Minute Meals, Edited by Barbara Greenman
Black Dog & Leventhal Publishers: New York (2010)
ISBN 13: 978-1-57912-812-8
"May each of us have a Homeplace to hold onto, if only in our minds."