Monday, January 18, 2010

Pork-Potato Hash with Eggs

This one I have to credit Matty for. I did not pay attention to how long it took to make and he patiently stood by and made it for us anyway while I was working late. So as a warning, this is not a quick meal! But it is so tasty! I would suggest maybe making this as a weekend meal. He also cooked this in the buffet casserole that I mentioned in the previous post. However he cooked the eggs separately because there was a lot of liquid in the pan and he wanted to make sure they cooked.

Pork-Potato Hash with Eggs


Pork sold as "country-style ribs" is not always from the rib section; it can be cut from a pork shoulder roast, too. Either way, it's economical and generally cut into individual "ribs," making it easy for you to ask your butcher for just the number you need.$1.81 per serving. Yield: 4 servings (serving size: 1 egg and about 1 1/2 cups hash) (We got 2 dinners and 1 lunch out of this) Cooking Light, OCTOBER 2009 (Their picture is the pretty one on the left, ours is on the right)

12 ounces pork country-style ribs (about 2 ribs)
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
Cooking spray
2 1/2 cups water
6 garlic cloves, crushed
1 tablespoon olive oil
4 cups (1/2-inch) cubed red potatoes (about 1 1/2 pounds)
1 cup chopped onion
4 large eggs
1/4 teaspoon ground red pepper
3 tablespoons thinly diagonally sliced green onions


1. Heat a 12-inch cast-iron skillet (enamel covered cast iron in our case) over medium-high heat. Sprinkle pork evenly with 1/2 teaspoon salt and black pepper. Coat pan with cooking spray. Add pork to pan; cook 2 minutes on each side or until browned. Add 2 1/2 cups water and garlic to pan; bring to a boil. Cover, reduce heat to low, and simmer 1 hour or until pork is fork-tender. Remove pork from pan, reserving cooking liquid and garlic. Place cooking liquid in a bowl. Cool pork slightly. Remove meat from bones; shred with two forks.

2. Wipe pan clean with paper towels. Heat olive oil in pan over medium-high heat. Add potatoes and onion to pan, and sauté for 8 minutes or until browned, stirring frequently. Add cooking liquid and garlic to potato mixture, and bring to a boil. Reduce heat to medium, and cook, uncovered, for 20 minutes or until potatoes are tender and liquid evaporates. Stir in shredded pork and 1/2 teaspoon salt. Working with one egg at a time, carefully crack eggs over potato mixture, about 1 inch apart in pan. (Matty did this in a separate pan and then we just served the eggs over the pork.) Sprinkle eggs evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon ground red pepper. Cover, reduce heat, and cook for 3 minutes or until desired degree of doneness. Sprinkle with green onions.

CALORIES 334 ; FAT 13.8g (sat 4g,mono 6.6g,poly 1.6g); CHOLESTEROL 244mg; CALCIUM 75mg; CARBOHYDRATE 33.2g; SODIUM 845mg; PROTEIN 20.2g; FIBER 3.9g; IRON 3mg

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