Crisp chopped roast pork with potatoes and onions; finish with parsley and a fried egg.
SBy Skippy
Servings
2
3 piece Waxy potatoes (such as Yukon Gold)
1.5 cup Leftover Italian roast pork, chopped into small cubes
1 piece Yellow onion, diced
2 clove Garlic
3 tbsp Extra virgin olive oil
1 tsp Fresh rosemary, finely chopped
0.25 tsp Chili flakes
2 piece Eggs
2 tbsp Fresh flat-leaf parsley, chopped
1 tsp Lemon juice
1 tsp Salt
0.5 tsp Black pepper
Calories
1455 kcal
Protein
56g
Carbs
140g
Fat
76g
Fiber
17g
Sugar
23g
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Cook Potatoes
1. Cut the potatoes into 1.5 cm cubes. Place in a pot, cover with cold water, add half of the salt and bring to a boil. Simmer for 5 minutes until just tender, then drain well and let steam dry for 3 minutes.
3 piece Waxy potatoes (such as Yukon Gold),
0.5 tsp Salt
2. Heat 2 tablespoons of the olive oil in a large heavy skillet over medium-high heat. Add the dried potatoes in a single layer and cook undisturbed for 5 minutes until golden underneath, then turn and cook another 5 minutes until crisp on most sides.
3 tbsp Extra virgin olive oil
Build the Hash
3. Push the potatoes to the side, add the onion to the pan and cook for 4 minutes until softened and browned at the edges. Add the roast pork, garlic, rosemary and chili flakes, then stir everything together.
1.5 cup Leftover Italian roast pork, chopped into small cubes,
1 piece Yellow onion, diced,
2 clove Garlic,
1 tsp Fresh rosemary, finely chopped,
0.2 tsp Chili flakes
4. Spread the hash flat and press down gently. Cook undisturbed for 4 minutes until the pork edges are crisp, then flip in sections and cook 3 more minutes. Season with the remaining salt and the black pepper, and stir in the lemon juice.
5. In a separate nonstick pan, heat the remaining olive oil over medium heat. Crack in the eggs, season lightly, and fry for 2 to 3 minutes until the whites are set and the yolks are still runny.
3 tbsp Extra virgin olive oil,
2 piece Eggs
6. Divide the hash between two plates, top each with a fried egg and scatter with the parsley. Serve immediately.
2 tbsp Fresh flat-leaf parsley, chopped
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