Ingredients:
1 large Russet potato (about 1 lb), cubed
1 cubanelle pepper, diced
1 small onion, diced
4 oz fresh spinach
salt
freshly ground black pepper
1 1/2 cup leftover pulled pork (any will do, I used my Honeycrisp Apple Pulled Pork)
2 fried eggs (like crispy, lacy eggs myself)
Directions:
In a large skillet, saute the onions, and pepper in some oil until the potato is nearly fork-tender. Stir in the spinach. Saute until the spinach is about half wilted. Season with thyme, salt, and pepper. Add the pork. Cover for 1-2 minutes. Remove the cover and saute until the pulled pork is cooked through and the potatoes are tender. Divide onto two plates, top with fried egg. Sprinkle with salt and pepper to taste. Serve.
Serves: 2 (can be doubled)
My thoughts:
Whenever I make pulled pork, I always end up with a lot of leftovers. I normally freeze it or just eat it as a sandwich the next day but sometimes I get vaguely creative. I’ve made pulled pork grilled cheese, Matt just had a sort of donburi/loco moco inspired dish and had it over sticky rice and with an egg, and I made this hash. It is so easy yet flavored-packed thanks to using the great pulled pork I made the other day. It does take a bit of time because you are sauteing raw potatoes so keep that in mind (if you have parboiled or pre-cooked potatoes you can use those and speed the process up) but is is dead simple.
