Have some leftover pork roast and potatoes? Cut up and toss together for a hearty winter breakfast---or suppertreat.
Heat oil in large ovenproof skillet over medium high heat. Cook pork 3-4 minutes, until slightly brown. Stir in potatoes, onion, green pepper, garlic, broth, thyme, salt and pepper, cover, lower heat and simmer for 8-10 minutes. Place skillet under broiler 4-5 inches from heat source. Broil until surface of hash is crisp and golden brown, about 2 minutes. Sprinkle with parsley.
Republished with permission, National Pork Board
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Serving Size: 1 Serving (326g) | ||
Recipe Makes: 4 | ||
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Calories: 348 | ||
Calories from Fat: 139 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.4g | 21 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 71.4mg | 22 % | |
Sodium 144.7mg | 5 % | |
Potassium 1038.2mg | 27 % | |
Total Carbohydrate 26.5g | 8 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 22.2g | ||
Protein 25.8g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 348
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