The more I cook, the more I see how some of my favorite recipes come about when I’m trying to use up ingredients in my kitchen. It really forces you to get creative and more often than not the results are pretty darn good.
This week I had randomly stewed an entire pork shoulder early on a Sunday morning (don’t ask) and never ended up using it that day. By Monday it was do or die and I really didn’t want to waste it considering it was from a free-range, locally raised organic pig so that would be like lighting money on fire.
With shredded pork in hand, and an abundance of sweet potatoes from my Norman’s CSA, I decided a hash was totally the way to go. Add some chipotles, onions and fried eggs and this little dish managed to make it onto the Carter House Favorites list last night.
Check out the recipe after the jump
Sweet Potato Hash
(serves 4)
3 sweet potatoes shredded
1 2.5 lb pork should trimmed of fat
1 yellow onion diced
1-2 chipotle peppers chopped
1 fried egg per person
Stewing the pork shoulder:
Bring a large pot of heavily salted water to a boil
Add the pork shoulder and ½ of the diced onion to the water and bring to a boil. Scoop off any grey foam that comes to the surface in the first few minutes
Reduce heat, cover partially and cook for 1.5 hours.
Allow meat to cool in the water then remove from the pot Shred (a fork or your fingers will work) all of the pork and put aside
Making the hash:
- Heat a large skillet (ideally iron) and add approximately 2-3 tablespoons of olive oil
- Add onions and shredded potatoes
- Cook for approximately 5 minutes
- Add chipotles and pork
- Continue to cook until slightly crispy
- While the hash is cooking, fry up an egg for each person.
- Serve the hash hot and topped with a fried egg
