Pork Hash Food

PORK HASH

Steps:

• First, make the filling! Mix pork, shrimp, egg, water chestnuts, green onions, garlic cornstarch, soy sauce, oyster sauce, sesame oil, and white pepper together in a mixing bowl.
• Now assemble the pork hash. Place a small spoonful of the filling in the center of dumpling skin. Fold the edges up and wrap around the filling, making sure to keep the top open/exposed. Repeat this step until you've used up all the filling.
• Steam for 20 minutes.
• To eat: dip the pork hash in a soy sauce...or as we usually do in Hawaii, a mixture of soy sauce and hot mustard. Eat hot and enjoy ^_^

PORK AND POTATO HASH

Steps:

• Place the sliced potatoes, 1 1/2 cups water, onions, and juice from pork roast in a 12" nonstick skillet.
• Bring to a boil, cover, and boil over medium heat for 10 minutes.
• Add garlic, scallions, olive oil, Tabasco, salt, Worcestershire and pork.
• Mix well and cook, uncovered, over high heat, stirring, for about 5 minutes.
• Most of the moisture will have evaporated by now and the mixture should be starting to sizzle. Since the hash will begin to stick at this point, use a heat-resistant spatula to scrape up the crusty bits sticking to the bottom of the pan and stir them into the uncooked mixture.
• Continue to cook over medium heat for about 20 minutes, stirring every 3-4 minutes.
• The mixture will brown faster in the last 10 minutes of cooking and should be stirred every 2-3 minutes.
• Turn out onto a large platter (or just bring the skillet to the table) and serve immediately.
• Garnish with fried egg on top, if desired.

ROASTED GARLIC AND HERB PORK HASH

Steps:

• Place the pork in a bowl and sprinkle generously with salt and pepper. Add the garlic, yellow onion, thyme, bay leaves and rosemary and toss. Add the beer and oil and toss the mixture again. Cover and refrigerate for a minimum of 24 hours, tossing every 8 hours.
• Preheat the oven to 350 degrees F. Transfer pork mixture to an ovenproof casserole dish or roasting pan. Bake, uncovered, for 3 hours, stirring every 30 minutes to prevent the top from browning. The pork is done when you can squeeze a piece between your fingers and it falls apart.
• Strain the meat, reserving the fat. Remove and discard the herb stems; save the garlic and onion. Gently shred the pork, discarding any gristle.
• Mix into the shredded pork the reserved garlic and onion and 3 tablespoons of the reserved pork fat. Then mix in the capers, parsley, rosemary, red onion, scallions, lemon zest, and lemon juice. Season with salt and pepper.
• Chill pork hash in refrigerator for at least 1 hour.
• Preheat the oven to 400 degrees F. Place the butternut squash in a small mixing bowl, sprinkle with salt and pepper, and toss with olive oil. Spread the squash in a single layer on a baking sheet and roast until the edges are brown and crispy, 8 to 10 minutes.
• Divide the pork hash into 4 to 6 portions. Heat a griddle or frying pan over medium-high heat. Add the butter, followed by the hash portions, flattening each into a patty about 2/3 inch thick. Press 2 tablespoons of the roasted squash onto the top of each patty. Brown the patties on one side, approximately 5 minutes. Flip and brown on the other side, another 3 minutes.
• Transfer each patty to a dinner plate. Top with cool, crunchy, chewy and colorful garnishes, such as golden raisins, diced red onion, roasted almonds, crema and chopped parsley. (You can also top the pork hash with a fried egg.) Enjoy!

PULLED PORK HASH

Steps:

• Melt butter in a skillet over medium heat; cook and stir onion in melted butter until slightly softened, about 2 minutes. Add pork and continue to cook for 2 minutes more.
• Stir potatoes into pork mixture and toss. Cook until potatoes are browned, stirring occasionally, about 5 minutes. Season with salt, black pepper, and cayenne pepper.

HAWAIIAN PORK HASH

Steps:

• In a medium bowl, mix together the ground pork, shrimp, egg white, water chestnuts, green onion, cornstarch, soy sauce, sugar, garlic, oyster sauce, salt, pepper, and sesame oil.
• Place about 1 tablespoon of this filling onto the center of each dumpling wrapper, and bring the sides up to the top. Do not seal the top, as these dumplings are left open. Place dumplings in a steamer.
• Set the steamer basket over a pan or wok of boiling water. Steam for 30 minutes.

PORK AND POTATO HASH

Steps:

• In a 12-inch nonstick skillet (or 2 smaller nonstick skillets), place the sliced potatoes with the water, onion and juice from the pork roast. Bring to a boil, cover and boil over medium heat for 10 minutes. Then add the garlic, scallion, olive oil, Tabasco, salt, Worcestershire sauce and the leftover pork roast. Mix well and cook, uncovered, stirring over high heat for about 5 minutes.
• Most of the moisture will have evaporated by now and the mixture should start to sizzle. Since the hash will begin to stick at this point, use a flat wooden spatula to scrape up the crusty bits sticking in the bottom of the pan and stir them into the uncooked mixture. Continue to cook over medium heat for about 20 minutes, stirring every 3 or 4 minutes. The mixture will brown faster in the last 10 minutes of cooking and should then be stirred every 2 or 3 minutes.
• At the end of the cooking time, the mixture will stop sticking to the pan. Press on the mixture to make it hold together and fold the solid mass into an oval omelet shape. Invert onto a large platter. Serve immediately as is or with one fried egg on top.

HASH BROWN PORK SKILLET

Steps:

• In a large cast-iron or other heavy skillet, cook the potatoes, onion and green pepper in butter over medium heat until almost tender. Stir in the pork, bouillon and pepper; heat through., In a small bowl, combine flour and milk until smooth; add to skillet. Cook on medium-low heat until mixture is thickened, stirring frequently, 4-5 minutes., Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.

BREAKFAST PORK HASH

Steps:

• Heat oil in skillet over medium-high heat. Add potatoes and onions, then season and stir to coat. Spread into in as much of a single layer as possible and let cook for 5-8 minutes periodically stirring to brown all sides.
• Add 1/2 cup water, cover and let cook for 8 minutes.
• Remove lid, add pork and finish on high until heated throughout and potatoes reach desired color and crispy exterior.

PULLED PORK HASH

Steps:

• Heat oil in a skillet on medium heat. Add onion, red pepper and garlic. Cook until they are tender, about 5 minutes.
• Add the frozen hash browns. Cook for about 10-15 minutes so that the hash browns cook through and start to crisp up on the outside. Stir often, scraping the bottom of the skillet.
• Stir in the pulled pork, bbq sauce, cayenne, salt and pepper. Cook for another 7-10 minutes, stirring often.
• In another skillet, fry the eggs sunnyside up.
• Scoop some of the pulled pork has onto a plate. Place one or two eggs on top of the hash.
• Serve hot.

ROUND 2 RECIPE - PORK HASH

Steps:

• Heat a cast iron skillet over medium-high heat with the oil. Add the onions and peppers and cook until the vegetables are softened, 6 to 8 minutes. Next, add the pepper flakes, salt and pepper, to taste, and the garlic and cook for 30 seconds. Add the potatoes and pork and cook for 5 minutes to heat them through. Add the reserved herb butter and cook until the hash is hot and crispy, about another 5 minutes. Serve with poached eggs.

CHINESE PORK HASH

Steps:

• 1. Except for won ton wrappers, combine all the ingredients into a mixing bowl and incorporate very well.
• 2. Place a spoonful of the mixture onto the center of the pi, bring up the sides to form a little cup around the filling, do not seal the top (photo).
• 3. Place the dumplings in a bamboo steamer over boiling water and steam for a full 30 minutes.
• 4. Turn off the heat and remove the pork hash from the steamer, be careful, it's hot!
• 5. CHINESE HOT MUSTARD SAUCE: Chinese mustard powder, water and soy sauce. Use 1 tsp of the powder and mix with 1 tsp of water, mix till paste is smooth then add 1 tsp of soy sauce or more for your taste.