Wednesday, 31 December 2014

Double Pork Hash

Enjoy the season with this hearty and delicious Double-Pork Hash made with ham, bacon, peppers and onions

5 slices bacon, thick-cut...
Vegetable oil, as needed
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, to taste
Fried or poached eggs, for serving (optional)

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

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