Recipe: Skillet Pork Hash

SKILLET PORK HASH

Have some leftover pork roast and potatoes? Cut up and toss together for a hearty 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 muffins.

1 pound boneless pork loin, cut into 1/2-inch cubes
1 tablespoon olive oil
2 cups diced cooked potatoes (or 1 (16-ounce) package refrigerated cooked, peeled and diced potato)
1 cup chopped onion
1 cup chopped green bell pepper
1 clove garlic, crushed
1/3 cup chicken broth
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley

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.

Servings: 4
Source: National Pork Board