Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, use-up pork hash-style. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Use-up Pork Hash-style is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Use-up Pork Hash-style is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have use-up pork hash-style using 15 ingredients and 7 steps. Here is how you cook that.
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The ingredients needed to make Use-up Pork Hash-style:
- Get 500 g potatoes, peeled and diced
- Make ready Salt
- Take 1 tbsp vegetable oil, cold-pressed preferred
- Get 3 onions, chopped
- Take 3 cloves garlic, chopped
- Take 1 red chili with seeds, sliced
- Get 1 red pepper, deseeded and sliced
- Take 3 spring onions, thinly sliced
- Make ready 100 g chestnut mushrooms, sliced
- Get 400 g cooked pork, in bite-sized pieces
- Prepare 1 tbsp Worcestershire sauce
- Get 1 tsp Dijon mustard
- Make ready Ground black pepper
- Prepare Fresh parsley, chopped
- Prepare 4 eggs (optional)
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Steps to make Use-up Pork Hash-style:
- Par-boil the potatoes in salted water for about 7 minutes, drain and set aside for Step 4.
- In a large saucepan bring the oil to a medium-high heat and fry the onions for 3 minutes, only stirring to avoid sticking.
- Add the garlic, chili and pepper and stir gently but thoroughly. Then add the spring onions and mushrooms and cook for a further 3 or so minutes, stirring occasionally, until all is lightly coloured but not burnt.
- Add back the set-aside potatoes, mixing all together and pressing down lightly to semi-mash. Cook for a further 4-5 minutes, stirring occasionally to avoid sticking, until the potatoes are lightly browned.
- Add the pork pieces, mix all together, cook for 4-5 minutes to heat the meat and then stir in the Worcestershire sauce and the mustard. Season to taste.
- Meanwhile, if you’ve chosen to have the optional eggs, fry these in a separate pan.
- Served onto warmed plates, adding an optional fried egg on top if wished and garnish with the chopped parsley.
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