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Monday, March 13, 2017

Country Pork and Apple Hash

Julia Moskin  
  Time 1 hour 
 Yield 8 to 10 servings 

This is a boardinghouse breakfast of the very highest tier, taken from the chef Robert Newton of Seersucker in Brooklyn: leftover roast pork, chopped into a hash of potatoes and apples, then crisped in sweet butter. Add a few eggs, some sauteed dandelion greens, endless cups of coffee and the magic of weekend conversation.

Featured in: The Humble Plate Of Hash Has Nobler Ambitions. 

6 large russet potatoes, peeled and diced
4 tablespoons unsalted butter
2 large firm medium-sweet apples, like Gala or Honeycrisp, peeled and diced
2 onions, minced
2 pounds roast pork, leftover or pernil from Latin American restaurant
½ cup chicken broth
4 sprigs thyme, leaves only
 Poached or sunny-side-up eggs, for serving
 Cooked collard or dandelion greens, for serving optional

1. In a large pot, cover potatoes with cold salted water, bring to a simmer and cook until barely tender (do not overcook, or boil rapidly). Drain.
2. Melt butter in a very wide skillet. Add apples and onions and cook, stirring, until softened and golden around edges, about 10 minutes. Add pork and broth; cook over medium-high heat for 3 to 5 minutes, stirring occasionally. Add potatoes and thyme leaves and cook, stirring occasionally and pressing mixture in pan until hot and edges are crisped. Serve topped with eggs and cooked greens, if desired.

Adapted from Seersucker, Brooklyn

Nutritional analysis per serving (8 servings)
487 calories; 20 grams fat; 8 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 27 grams protein; 87 milligrams cholesterol; 547 milligrams sodium


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