I often have trouble with leftovers. I’m really not quite creative enough to just throw things together in a skillet, add some spices or seasonings, and come up with something really awesome. If I can somehow do something simple with leftovers and turn them into something less-recognizable as the night before’s meal, I call that I success. This Balsamic Pork and Potato Hash is just such a simplicity.
Made with leftovers from the Balsamic Pork Tenderloins I’d done over the weekend, this came together in a snap. I didn’t really add much–The paste that originally coated the potatoes and pork had enough flavoring–I threw in a bit of onion powder, but it didn’t need any more pepper or salt. I also tossed the mixture with just a little more of my Fresh Red Apple Balsamic Vinegar, since pork and apples go so well together. And I like any excuse to use balsamic vinegar.
Really, the hardest part was getting the fried egg done in time. Since the potatoes were already cooked, I basically just had to let the hash heat up and get “crusty” on the bottom. The recipe will provide directions for cooking raw potatoes, just because I figure you’re more likely to have extra meat left over, rather than potatoes.
Still, if you use pre-cooked potatoes, Balsamic Pork and Potato Hash will come together in about 10 minutes, otherwise, you’ll have to wait about 25-30 minutes to eat. Which is still relatively fast, especially if you have a six-year-old clamoring to eat because he’s starving.
I have to say, this was just as good the second time around. Jay of course, loves just about anything with a fried egg on top, so there’s that. It seems just about anything can be helped by adding a fried egg to it…Which, if I could get past my issues with runny yolks, I would probably do more often!