Thursday, July 28, 2011

CSA Recipe: Spanish Hash


This is the best way to use leftover braised meats and the amazing produce from the Silverlake Farms CSA. Feel free to substitute and roasted chicken, braised short ribs or what-have-you — It will still be amazing! Here's the original pork recipe I posted that you can use for this.


Next Day Spanish-Influenced Braised Pork Hash
Serves 4

1 Red Bell Pepper, chopped
1 lb Chile Braised Pork, chopped
1.5 lb yukon gold potatoes, chopped
1 onion, chopped
1/4 c raisins
1/8 sliced almonds, chopped
1 tsp smoked paprika
3 tsp chopped cilantro
4 fresh eggs
2 tbs olive oil + more for drizzling
salt and pepper

1) Parboil potatoes in salted water (boil for 3-4 minutes). Drain.

2) Heat olive oil in a large skillet over medium heat (maybe a touch higher than medium). Add onions and cook until translucent (4-5 minutes). Add potatoes and cook until browned, 5-6 minutes.

3) Add bell pepper, cook for 2 minutes.

4) Add pork, raisins and paprika. Cook for 3-4 minutes, until pork is lightly re-cooked. Add a decent amount of pepper, taste for salt.

5) While the hash is making, fry the eggs olive oil in another skillet. I'll recommend over-easy so you can stir the yolky-goodness together with the hash.

6) Stir cilantro in to hash, serve in wide bowls with a fried egg on top and a slice of crusty bread. Feel free to drizzle a touch of olive oil on each each.

I had this with a fantastic bottle of funky, rustic Crotatian wine called "R6" which was recommended to me by the staff at Buzz, a stellar new wine and beer shop open in downtown L.A. at the corner of 6th and Spring. Check them out!

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