Hi. My name is Leah. And I’m addicted to hash. Nooooooo, not the kind you get in Amsterdam. The kind you eat. Wait, that came out wrong. We’re not baking brownies here folks, we’re making hash—a coarse mixture of ingredients. We’ve talked about this before. Give me a bunch of veggies and I will likely make hash. It’s easy, it’s tasty, it’s it’s it’s, well, it’s hash for the love of all things good and pure!
Hash is a dish best served warm and is a great way to use up leftovers or stray veggies left in the crisper drawer. This Pulled Pork Hash was served as a brunch dish, complete with poached egg on top, but you could serve it for lunch or dinner as well, complete with a poached egg on top.
Pulled Pork Hash
–1 TBSP olive oil
–1 leek, white and light green parts sliced in thin rounds
–1 cob fresh or 1 cup frozen corn (thawed)
–1 zucchini, cut into 1/2″ pieces
–1 cup grape or cherry tomatoes (that’s the yellow you see below), sliced in half
–2 roma tomatoes, cut in 1/2″ pieces
–1 cup already cooked shredded pork
Heat a medium-sized skillet over medium heat. When the pan is hot add the oil and swirl to coat. Add the leek and sauté for two minutes or so before adding the corn and zucchini. Cook a few minutes until veggies begin to soften and become tender. Add the tomato and stir to combine. Heat until some tomato water appears the pan (this will serve to moisten the pork). Add the pork and stir to combine. Let the mixture steep for a few minutes until all pieces are warmed through.
While the veggies cook, poach the eggs. Dish up the hash, tomato water included, and top each bowl with a poached egg. Enjoy!
Dammit Jim, I’m not a doctor…
Time: 2o minutes
Calories: 475 per serving