A repost from the Witch’s Kitchen blog, which will soon go away.
I made a pork loin roast on Saturday – yum, by the way!! – and had quite a bit leftover. So last night, I diced it up and diced up a couple of baked potatoes to make pork and potato hash. First, I sauteed a chopped onion in a bit of olive oil, then added chopped celery. When the onions were translucent, I added a box of frozen peas. When the peas were thawed out a bit, I added the potatoes and pork. I also added some raspberry honey mustard marinade, but next time I think I’ll just use chicken broth.
10 ounces of pork and 2 potatoes made about 4 very easy, very filling servings.
This can be done with whatever leftover meat you have around. Next time I have pork, I think I’ll use sweet potatoes and diced apples.