Leftover pork roast from Easter? Chopped up and waiting patiently in the freezer for an encore performance? Today’s your day! Carnitas Hash.
What I love about making hash is that whatever you have on hand makes a great addition to your creation. Today – leftover shredded/chopped pork (about 1.5 cups??), thinly sliced red potatoes, and some frozen spinach! I started with 3 medium red-skin potatoes. Washed, dried, and cut into semi-thin half rounds. Into a hot skillet with a generous drizzle of extra virgin olive oil, kosher salt and freshly ground black pepper. Toss periodically to cook evenly. When the potatoes start to brown on the edges, add in about 1/2 shallot finely chopped. Cook for a few more minutes, tossing as the cooking continues, then add in the pre-cooked pork and about a cup of defrosted/drained frozen spinach. Continue tossing, adding a drizzle more of olive oil as you go, continuing to sprinkle with kosher salt and black pepper – all until your crispy delicious creation is to your liking! You’ll notice no exact directions here – just add ingredients proportionally to your liking, and the key (to me) is tossing over med/high heat until everything is golden brown and you can’t wait any longer to eat it! (I also add a few generous dashes of #respectthepepper for some added heat!) Top with a couple of eggs of your choice – and you’ve got breakfast, brunch, or an anytime go-to delicious meal! Enjoy.
Nothing says thank you better than a delicious treat! Today we celebrated Classified Employee Appreciate Day at work and I prepared a tried and true recipe, compliments of Giada De Laurentiis. The only credit I can take for this dish is that I’ve made it many times and it’s always a huge hit! (I’m including Giada’s recipe since so many people asked for it at work today.) Try it for any breakfast gathering and you’ll be the hit of the party! Buon Appetito!
- 2 tablespoons olive oil
- 4 ounces thinly sliced pancetta, coarsely chopped
- 1 small onion, chopped
- 1 (10-ounce) box chopped frozen spinach, thawed, squeezed dry
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 8 cups cubed Italian bread, from a 1-pound loaf
- 1/2 cup finely grated Parmesan
- 3 cups whole milk
- 10 large eggs
Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl. Add the onion to the pan drippings in the same skillet and saute until translucent, about 4 minutes. Add the spinach and garlic. Saute over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta.
Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
Preheat the oven to 350 degrees F.
Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.