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Double-Pork Hash

Double-Pork HashComfort food personified, this hash is a winning breakfast or brunch dish, but makes for a good supper, too. It will be more satisfying if served with freshly baked biscuits (mix them quickly from a mix as a time saver) and your favorite jam. A seasonal fruit salad would be perfect served alongside, or perhaps a green salad with apple slices, shredded Cheddar, and toasted walnuts. Try also topping the hash with a fried egg.

Recipe Ingredients:

5 slices bacon, thick-cut
1 (7-ounce) boneless ham steak, cut into 1/2-inch cubes
1 small onion, chopped
1/2 cup red bell pepper, seeded and diced (1/2-inch)
1 (20-ounce) bag refrigerated hash brown potatoes
Salt and freshly ground black pepper

Cooking Directions:

  1. Cook bacon in large (12-inch) skillet over medium heat, turning once, until crisp and browned, about 8 minutes. Transfer bacon to paper towels to cool. Pour fat from skillet into small bowl. You should have 5 tablespoons; add vegetable oil, if needed.
  2. Return 3 tablespoons bacon fat to skillet over medium heat. Add ham and cook, stirring occasionally, until beginning to brown, about 2 minutes.
  3. Add onion and red pepper and cook, stirring occasionally, until onion is golden, about 7 minutes.
  4. Add hash browns and cook until underside is mostly golden brown, about 7 minutes.
  5. Drizzle remaining 2 tablespoons bacon fat over potatoes. Using metal spatula, turn hash browns over in sections. Continue cooking until other side is mostly golden brown, about 7 minutes.
  6. Continue cooking, stirring occasionally, until hash is completely golden brown, about 5 minutes more.
  7. Sprinkle with crumbled bacon and season with salt and pepper. Serve hot.
  8. If desired, top each serving with a fried or poached egg.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 180 calories; Protein: 12 grams; Fat: 6 grams; Sodium: 650 milligrams; Cholesterol: 25 milligrams; Saturated Fat: 1 grams; Carbohydrates: 21 grams; Fiber: 2 grams.

Recipe and photograph provided courtesy of National Pork Board.