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 unsalted butter or margarine
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1 can (10 1/2-ounce) condensed cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon Worcestershire sauce
- A few dashes Tabasco sauce or ground red pepper, or to taste
- 2 cups diced cooked pork (from a roast or chops)
- 2 cups diced cooked potato
- 3/4 cup cooked peas or peas and carrots
- 1 teaspoon paprika, plus more for garnish
- Kosher salt and freshly ground 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.
Tips and Variations
If you have a different type of leftover meat, feel free to use it instead of the pork; make the hash with leftover roast beef, diced ham, lamb, or corned beef. Instead of peas and carrots, use shredded or diced carrots, mixed vegetables, lima beans, or corn. You can also add 1/4 cup of diced sweet red or green bell pepper to the skillet with the onion and celery.
Cream of celery soup would make a good substitute for the cream of mushroom if you prefer. Or you may want to avoid processed foods altogether and make your own seasoned medium white sauce. To make a homemade white sauce, melt 3 tablespoons of butter in a small saucepan. Add 3 tablespoons of all-purpose flour, a dash of ground black pepper, and 1/4 teaspoon of salt; cook, stirring, for 2 minutes. Gradually add 1 1/2 cups of milk, stirring constantly. Continue cooking while stirring until the sauce has thickened.