Friday: Pork & Sweet Potato Hash

Adapted from Cooking Light

Chef’s Notes: When I was a kid my mother used to make a frankensteinish hash that I would probably like now, but despised then. Until recently even the word hash had given me a little PTSD. So when I found this hash that was filled with sweet potatoes and mushrooms, two of my favorites, I put my fear behind me and cooked on. But, the ironic part, is that my mother would NOT like this hash because she has little tolerance for sweet potatoes!

Plan of Attack:

1. Cook pork shoulder (about 45 minutes)

2. Prep veggies

3. Simmer for 20 minutes

Ingredients for 2:

½ lb boneless pork shoulder (or any shredded meat you might have laying around)*

¼ tsp salt

¼ tsp black pepper

Cooking spray

1 ¼ C chicken broth

3 garlic cloves, minced

½ Tbsp olive oil

2 small sweet potatoes, peeled and cubed

½ yellow onion, diced

1/8 tsp red pepper flakes

1 (8oz) package baby bella mushrooms, sliced

1 green onion, sliced

Instructions:

1. To cook the pork: Heat a large pot over medium-high heat. Sprinkle pork with salt and pepper. Spray pot with cooking spray and add pork and sauté for 8 minutes until brown on all sides
2. Add broth and garlic and bring to a boil, cover, reduce heat to low and simmer for 45 minutes or until fork-tender. Remove pork and shred and SAVE the cooking liquid with the garlic
3. Heat olive oil in a large skillet to medium-high heat and add sweet potatoes and onion; sauté for 6 minutes
4. Add red pepper, salt, pepper and mushrooms; cook another 3 minutes
5. Add 2 C reserved cooking liquid and the garlic, bring to a boil, reduce heat and simmer 18-20 minutes or until all the liquid has evaporated
6. In the last 5 minutes of cooking add the shredded pork back to the pan
7. Top with green onions
8. Enjoy!

*If you had your own shredded meat, skip steps 1 & 2. And use chicken broth instead of cooking liquid.