Country Pork and Apple Hash

Name: Country Pork and Apple Hash
Total time: 1 h
Yield: 8 to 10 servings
Ingredients: 6 large russet potatoes, peeled and diced; Salt; 4 tablespoons unsalted butter; 2 large firm medium-sweet apples, like Gala or Honeycrisp, peeled and diced; 2 onions, minced; 2 pounds roast pork, leftover or pernil from Latin American restaurant; 1/2 cup chicken broth; 4 sprigs thyme, leaves only; Poached or sunny-side-up eggs, for serving; Cooked collard or dandelion greens, for serving optional

Recipe from Seersucker

Adapted by Julia Moskin

Country Pork and Apple Hash — Evan Sung for The New York Times

Total Time: 1 hour
Rating: 4(27)
Comments: Read comments

This is a boardinghouse breakfast of the very highest tier, taken from the chef Robert Newton of Seersucker in Brooklyn: leftover roast pork, chopped into a hash of potatoes and apples, then crisped in sweet butter. Add a few eggs, some sauteed dandelion greens, endless cups of coffee and the magic of weekend conversation. —Julia Moskin

Featured in: The Humble Plate of Hash Has Nobler Ambitions

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Ingredients

Yield:8 to 10 servings

6large russet potatoes, peeled and diced
Salt
4tablespoons unsalted butter
2large firm medium-sweet apples, like Gala or Honeycrisp, peeled and diced
2onions, minced
2pounds roast pork, leftover or pernil from Latin American restaurant
½cup chicken broth
4sprigs thyme, leaves only
Poached or sunny-side-up eggs, for serving
Cooked collard or dandelion greens, for serving optional

Ingredient Substitution Guide

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Preparation

Step 1
In a large pot, cover potatoes with cold salted water, bring to a simmer and cook until barely tender (do not overcook, or boil rapidly). Drain.
Step 2
Melt butter in a very wide skillet. Add apples and onions and cook, stirring, until softened and golden around edges, about 10 minutes. Add pork and broth; cook over medium-high heat for 3 to 5 minutes, stirring occasionally. Add potatoes and thyme leaves and cook, stirring occasionally and pressing mixture in pan until hot and edges are crisped. Serve topped with eggs and cooked greens, if desired.

Ratings

4 out of 5

27 user ratings

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Comments

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debbykc2 years ago

ok. made for dinner with a fried egg on top. used the pork from brined pork/prune/shallot recipe (nyt cooking). the consistency was mushy--i think i'd fry the potatoes first and add at the end to crisp up the consistency. also the taste was surprisingly bland--up the spices? try a tastier apple? hmmm....good though and used up some leftover pork

Beth3 years ago

Made with ground Turkey instead. 1lb 1 red potato, 1/2 onion, Turned out well enough On one half I also added previously sautéed/reduced cherry tomatoes

Corrine N.6 years ago

I had this for brunch last week and was so happy to find this recipe online! This came out great. I love how the apple and onion add sweetness to the dish. This is going to be a go-to when we have leftover roast pork from now on. I did add a drizzle of maple syrup before I added the potatoes for a little extra sweetness and I don't think it overpowered the dish.

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