PORK AND RADISH HASH
Time in the Kitchen: 20 minutes
Servings: 2
2 tablespoons butter, bacon fat or olive oil
½ white or yellow onion, finely chopped
1 large bunch of radishes (about 10 radishes), chopped into small pieces
2-3 cups cooked pork, cut into small pieces
½ cup beef or chicken stock
¼ cup parsley, finely chopped salt and pepper to taste
If you have some leftover pork in the fridge, then this is the breakfast dish for you (hint: it's especially good with pork that's been seasoned with the
Fennel and Lemon Rub (page 215). Don't waste time making sure the radishes and pork are perfectly diced—hash is not about perfection; it's
meant to be a deliciously messy dish.
Melt the fat in a skillet over medium heat and add onion and radishes. Sauté five minutes.
Add pork and stock. Simmer five more minutes until liquid is evaporated. Garnish with parsley.
Add salt and pepper to taste.
Macronutrient Profile (perserving)