Have you ever made pulled pork, eaten some great sandwiches and thought what am I going to do now with the other 2kg of pork I am left with? Well, at first I did and then I started to get creative and used it on pizzas, in a sexied up Cuban sandwich and in this recipe for some hash. To me hash is a great brekkie dish (having eaten it regularly in America) but it’s the perfect “fancy” leftovers dinner dish too. I’ve given you my recipe here but the beauty about it is you can throw in whatever veg you have in the fridge and it will generally work #winning
You may remember my post from a few weeks ago about how to cook pulled pork. If not then don’t stress just click HERE. Well, after we demolished some pulled pork, bbq sauce and slaw sandwiches, I was luckily left with enough for brekkie. The toddler was being, well, a toddler so pretending we had a life and could dine out was out of the question so I was tasked with cooking up something resembling us all going out. First thing first was coffee for the lady, a babycino for the increasingly demanding but adorable 21 mth old and a shot of whiskey for me. What? I am Irish after all!! Just kidding, or am I……
Fortunately, I had been shopping the day before so the fridge was somewhat stocked and I went back to the days of living in America and made a good ol’ hash. Considering I already had the pork made and the aioli was straight from a Heinz squeezy bottle, this dish didn’t take long at all which, believe me, when you have a hungry female in the house (who isn’t the toddler) you better get the food out ASAP! About 15 mins later, food was on the table, the coffee had kicked in, forks were at the ready and everyone got to breathe a sigh of relief. That was until said toddler realised her hands were dirty, cue ‘polite’ request for WIPEY WIPEY!! AnotherFoodBlogger saves the day. Well, on the food front at least!! Kirkland (costco) wipes saved the toddlers meltdown – those are great FYI for any parent reading this.
Tune in next week to see AnotherFoodBlogger ride again. Ok ok, enough with the lame dad jokes! If you like this dish and decide to be a super hero yourself (sorry!) then I’d love to see your dishes. Tag me @another_food_blogger or pin me in pinterest. Don’t forget to subscribe to give my ego a little more of a boost too. Ingredients – serves 2 200g pulled pork1 carrot – diced1/2 red onion – diced1/2 red pepper – diced1/2 green pepper – diced1 medium sweet potato – diced1 garlic clove – crushed2 sprigs thyme – deleafed1 tsp chili flakes1 tsp parsley – chopped for garnish1/2 tsp ginger – chopped finely1 tbls olive oil2 eggs – 1 per personmayo/aioli – spoonful for artistic “smear”salt & pepper Essential Tools chopping boardknifefrying pan x 2wooden spoonmeasuring spoons – although approx measures work just fine on this one Method 1. Heat oil in frying pan on medium – high heat.2. Fry carrots & sweet potatoes for 2 – 3 mins.3. Add peppers, onion, garlic, chili flakes, ginger, thyme, salt & pepper to frying pan and cook for approx 2 – 3 mins.4. Heat 2nd frying pan on medium heat with dash of oil for cooking the egg in.5. Add pulled pork to vegetable mix and cook for a further 2 – 3 mins.6. Fry egg on medium heat in 2nd frying pan.7. To serve, place a smear/spoon/dollop of mayo/aioli on plate, spoon the hash mixture on to plate, top with fried egg and sprinkle of parsley.
Tips/Tricks *when dicing the vegetables it is important to cut them into similar sized pieces so that they cook evenly. Don’t worry about them being the same shape unless you are trying to be extra fancy & impress someone***when frying eggs, if you want to get a lovely sunny side up egg without burning the bottom of the whites, then I recommend placing a clean frying pan or saucepan lid on top of the pan you are cooking the egg in. This speeds up the time it takes to set the whites and leaves the underneath nice and soft too*****it isn’t necessary to use a measuring spoon for items such as ginger, chili flakes and parsley. Cooking is often about touch & feel so in time you will learn to eye ball certain measurements***