Have some leftover pork roast and potatoes? Cut up and toss together for a hearty winter breakfast---or supper—treat. For dinner, serve with crusty hard rolls and a fruit salad. As part of a morning menu, serve with fresh fruit and Cranberry Muffins.
- 1 pound boneless pork loin roast (cut into 1/2-inch cubes)
- 1 tablespoon olive oil
- 16 ounces potatoes (refrigerated, cooked, peeled and diced)
- 1 cup onions (chopped)
- 1 cup green bell pepper (chopped)
- 1 clove garlic (crushed)
- 1/3 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons fresh parsley (chopped)
- Heat oil in large ovenproof skillet over medium high heat. Cook pork 3-4 minutes, until slightly brown. Stir in potatoes, onion, green pepper, garlic, broth, thyme, salt and pepper, cover, lower heat and simmer for 8-10 minutes. Place skillet under broiler 4-5 inches from heat source. Broil until surface of hash is crisp and golden brown, about 2 minutes. Sprinkle with parsley.