Name: Smoked Pork Hash
Yield: Serves 4
Cuisine: American
Ingredients: ¼ cup/40 g diced red bell pepper; ¼ cup/40 g diced yellow bell pepper; 1 lb/455 g spinach, stemmed, washed, and cut into ¼-in/6-mm strips; 2 green onions, white and green parts, chopped; Kosher salt; 2 tbsp vegetable oil; 1 yellow onion, cut into ¼-in/6-mm slices; 1 lb/455 g Yukon Gold potatoes, cut into ½-in/12-mm dice; 3 tbsp heavy cream; Freshly ground pepper; 1 tbsp chopped fresh parsley, plus more for garnish; 8 eggs, poached (optional); Hot pepper sauce (optional); 9 oz/255 g diced cooked smoked pork (leftover short ribs are delicious)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Brown Sugar Kitchen

By Tanya Holland

Published 2014

About

Like a musician, I love a great collaboration. This dish came at the suggestion of my friend and colleague Amey Shaw, who was helping in our kitchen and noticed that we often had leftover jerked baby back ribs and breakfast potatoes that we couldn’t serve the next day. It was her brilliant idea to combine the two, and this “use it up” dish has since become a star player on our menu. It started as a special that kept selling out. Now we fire up extra ribs and potatoes just to make this hash.