Friday, November 4, 2011
Smoked Pork Hash with Poached Eggs
1 tsp. canola oil
½ c. diced red onions, cooked
3 c. cooked rib meat, cut off baby back ribs into ½-inch pieces (or same amount of cooked pork shoulder)
4 c. cooked diced Yukon Gold potatoes, cut into ½-inch cubes
½ c. diced roasted red bell pepper
2 tbsp. chopped parsley leaves (reserve some for garnish)
¼ c. chopped green onions (white and green parts are fine)
1 tbsp. Tabasco sauce (or more to taste)
½ tsp. freshly ground black pepper
Salt to taste
½ tsp. distilled white vinegar
8-10 lg. eggs
Sour cream to garnish
Paprika to taste
1. Heat oil in a small skillet over medium heat. Add red onions and cook until soft, about 7 minutes.
2. Add all ingredients except vinegar, eggs, sour cream, and paprika to a large bowl and gently mix with a wooden spoon (so as not to mash the potatoes). You should see chunks of each ingredient when the hash is finished.
3. Heat a griddle or cast iron skillet over high heat. Add 1 c. of hash per serving and brown about 3 minutes on each side.
4. Meanwhile, heat a medium-size pot of water to boiling. Add ½ teaspoon distilled white vinegar and reduce to a gentle rolling boil. Add eggs and let cook for about 3 minutes, until whites thicken. Using a slotted spoon, remove eggs from water and serve on top of plated hash.
For the plating
1. Place 1 cup hash in the center of a large round plate.
2. Place two poached eggs on top of hash.
3. Serve with sour cream seasoned with paprika.
4. Sprinkle eggs with chopped parsley before serving. Let guests rejoice.