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Pork and Potato Hash with Poached Eggs and Avocado

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Serves 4

  • by from Fine Cooking
    Issue 97

In this rich dish, poached eggs aren't just for breakfast anymore. For a finishing touch, sprinkle the hash with cilantro and piment d’Espelette.

  • 1-1/2 lb. russet potatoes, peeled and cut into small dice (about 3-3/4 cups)
  • Kosher salt
  • 2 Tbs. extra-virgin olive oil; more as needed
  • 1 medium yellow onion, cut into small dice (about 1-1/4 cups)
  • 2-1/4 cups leftover finely shredded Slow-Roasted Pork Shoulder 
  • 2 medium cloves garlic, finely chopped
  • 1/2 tsp. white wine vinegar or lemon juice
  • 4 large eggs
  • 1 large ripe avocado, sliced
  • 1/4 cup coarsely chopped fresh cilantro
  • Piment d’Espelette or other medium-hot red chile flakes, to taste (optional)

Put the potatoes in a medium saucepan, add water to cover by about 3/4 inch, and add 1 Tbs. salt. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the potatoes are tender but not falling apart, about 5 minutes. Drain the potatoes, transfer to a plate, and set aside.

Heat the oil in a 10-inch straight-sided sauté pan over medium-high heat. Add the onion and 1/2 tsp. salt and cook, stirring occasionally until soft, 5 to 7 minutes. Add the pork and continue to cook until the pork is warm, about 3 minutes. Add the garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. Add the potatoes, toss gently to combine, and continue to cook, stirring, until heated through, 1 to 3 minutes more. Season to taste with salt. If the hash is a little dry, add a drizzle of olive oil. Keep warm.

Fill a medium saucepan with 3 inches of water. Add the vinegar and a pinch of salt, and bring the water to a simmer. Crack the eggs one at a time into a small bowl or teacup and then gently slide each egg into the water. Poach the eggs, gently turning once or twice until the whites are completely opaque but the yolks are still soft, 3 to 4 minutes. Using a slotted spoon, remove the eggs from the water and gently blot dry with a towel.

Evenly distribute the hash among 4 plates. Prop a poached egg and a few slices of avocado next to each portion. Sprinkle the egg and avocado with salt. Sprinkle the cilantro and piment d’Espelette (if using) over the hash, and serve immediately.

Serving Suggestions

If you're serving the hash for dinner, finish the meal with a fun dessert like Pine Nut and Chocolate Caramel Bars.
 

nutrition information (per serving):
Calories (kcal): 510; Fat (g): fat g 26; Fat Calories (kcal): 230; Saturated Fat (g): sat fat g 6; Protein (g): protein g 27; Monounsaturated Fat (g): 15; Carbohydrates (g): carbs g 43; Polyunsaturated Fat (g): 3; Sodium (mg): sodium mg 910; Cholesterol (mg): cholesterol mg 265; Fiber (g): fiber g 8;

Photo: Scott Phillips

I liked this a lot, I used porc carnitas and diced it the same size as the potato

All around rave reviews from my friends, and no leftovers to speak of. I made the roasted pork just so I could try this recipe and it was absolutely delicious. The avocado and cilantro brought color to what would otherwise be a pretty typically brown looking hash. The trick to keeping the meat moist is in continually adding a little olive oil as needed until the meat is just warmed through. I don't recommend skipping anything, I hard poached the egg for my husband and he enjoyed the dish as much as everyone who had theirs soft poached. My favorite part when I was preparing this, was when I added the garlic to the hot pan, the fragrance that wafted off was to die for.

While I absolutely loved the roasted pork, I was a little disappointed in this. It may have been my fault, I probably didn't dice the potatoes small enough and I think the meat would have been better chopped up in a size to match the potatoes. It was also a little dry, but again, might be my fault, I like my eggs cooked more than the norm. Next time, I'd dice the meat, cut the potatoes smaller and perhaps use Yukon Gold or another moister potato. The avocado, cilantro and red pepper (I used Aleppo) went well with it.

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