This dish is a great way to use up leftover pulled pork. I love cooking up a big piece of pork shoulder in the slow cooker, but I don't want to eat it plain for too many meals in a row. This hash is the perfect solution. It comes together quickly, although there's a fair amount of chopping. Lots of veggies get added to the pork to make this a relatively healthy dish, and smoked paprika and cumin seeds add a fantastic smoky flavor to the whole dish. I'd recommend this hash for brunch, possibly with a fried egg on top or some buttered toast on the side. The most important part, though, is leaving the pork in the skillet long enough to crisp up on the edges - to me, this is what really transforms it into a new dish. You could also easily make this hash with leftover chicken or steak if that's what you've got on hand.
Sweet Potato-Pulled Pork Hash (adapted from Food Network Magazine)
1 pound sweet potatoes, peeled and diced
Salt and pepper
1 medium onion, diced
1 small bell pepper, diced
1 tsp cumin seeds
Big hunk of cooked pork shoulder, in bite-sized chunks
1. Preheat the oven to 400 degrees. Toss the sweet potatoes with oil, and then sprinkle generously with paprika, salt, and pepper. Spread on a foil-lined baking sheet and roast, tossing occasionally, until tender.
2. Heat oil in the largest nonstick skillet you've got over medium-high heat. Add the onion and saute until it starts to get soft, and then add the bell pepper. Sprinkle with salt and pepper. Saute until the vegetables start to brown, and then push them to the edges of the pan. In the open space in the middle, add the cumin seeds. Let toast for about 30 seconds, and then stir everything to combine. Push the veggies to the edges of the skillet again, and add the pork in the middle. Let cook undisturbed for a few minutes until the pork starts to crisp up.
3. Stir the hash a few times, and then add the cooked potatoes. Saute everything together for a few minutes, until everything gets a little crispy. Serve right away.