If you have leftover pork loin and diced cooked potatoes, don't simply run a replay of the previous night's dinner—turn it into a delicious hash! This easy skillet dish is not only a crowd pleaser but also a tasty way to extend your meal and make dinner budget-friendly.
The condensed cream of mushroom soup creates a nice creamy sauce, and the peas and carrots make it a well-balanced meal, as well as add some color. Worcestershire, Tobasco, and paprika give the dish a bit of a kick. Feel free to dress up the finished hash with some extra paprika and fresh chopped parsley. You can serve this dish with biscuits or cornbread, and a tossed salad would complement the meal.
- 3 tablespoons butter (or margarine)
- 1/2 cup onion (chopped)
- 1/4 cup celery (chopped)
- 1 (10 1/2-ounce) can cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon Worcestershire sauce
- Dash Tabasco sauce (or ground red pepper)
- 12 ounces pork (cooked and finely diced)
- 2 cups potato (cooked and diced)
- 3/4 cup peas or peas and carrots (cooked)
- 1 teaspoon paprika (plus more for garnish)
- Kosher salt (to taste)
- Black pepper (to taste)
- Optional: fresh chopped parsley for garnish
- In a large skillet over medium-low heat, melt the butter. Saute the onion and celery in the butter until onion is soft, translucent, and golden in color.
- Add the condensed soup, milk, Worcestershire sauce, and Tabasco sauce to the skillet. Stir until well blended.
- Add the pork, diced potato, peas, and paprika. Cook over low heat for about 10 minutes or until hot and bubbling. Taste and add kosher salt and freshly ground black pepper, as needed.
- Sprinkle with paprika and fresh chopped parsley before serving, if desired.
- Leftover low to moderate starch potatoes will hold up best in this hash. For best results, use red-skinned potatoes, new potatoes, or Yukon Gold.
- If you won't be using leftover meat right away, freeze it for longer storage. Defrost the meat and dice or slice it to use in hash, casseroles, and other skillet dishes.
- Replace the cream of mushroom soup with cream of celery soup or about 1 1/2 cups of homemade white sauce seasoned with salt and pepper.
- Replace the diced cooked pork roast with diced leftover pork chops, roast beef, ham, or corned beef.
- Add about 1/2 cup of chopped red or green bell pepper.