Round 2 Recipe Pork Hash Recipes

ONLINE ROUND 2 RECIPE - PORK AND CORNBREAD BITES

Steps:

• In a nonstick skillet over medium heat, melt the butter. Cut the pork chop into 1-inch pieces, add to the pan, and cook until warmed through, about 5 minutes. Remove and set aside.
• To the pan, add the sugar, soy sauce, and hot sauce and cook until the sugar is melted and the sauce thickens slightly, about 3 minutes.
• To assemble, place a piece of cornbread on a plate, top it with a piece of pork, and drizzle it with the sauce. Place a small dollop of sour cream on top and secure with a toothpick. Garnish with the cilantro.

SWEET AND SPICY PORK HASH

Steps:

• Bring a pot of water to a boil in a medium saucepan. Add the sweet potatoes and cook until fork tender, about 10 minutes, then drain and set aside.
• Heat the oil in large nonstick skillet set over high heat. Add the pork and cook, stirring occasionally, until it is no longer pink, about 5 minutes. Reduce the heat to medium, add the fennel seeds, crushed red pepper and black pepper and stir for 1 minute. Add the garlic and onions to the pan, stirring constantly, and cook until the onions are translucent, about 5 minutes. Stir in the sweet potatoes and add the salt if using. Cook the hash until the sweet potatoes and pork are slightly golden.
• Heat a large nonstick skillet over medium heat. Cook the eggs sunny-side up, 3 to 4 minutes. Put a lid on the pan and remove from the heat to warm the yolk without cooking it all the way through (it should still be soft and runny), 1 minute.
• Divide the hash evenly among four plates and place an egg on top of each serving. Serve warm.

(WEB EXCLUSIVE) ROUND 2 RECIPE: FARMHOUSE HASH TAQUITOS

Steps:

• Preheat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray and set aside.
• In a medium bowl combined leftover hash, chili seasoning and 1/2 cup of cheese, mix until well blended. Wrap tortillas in a damp towel and heat in the microwave on high for 30 seconds. Place 2 tablespoon of the hash and cheese mixture on the lower third of a corn tortilla. Roll the tortilla and place seam side down onto the prepared baking sheet. Top with remaining cheese and bake in oven for 15 to 20 minutes until crispy.
• Heat the oil in a large skillet over medium heat. Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes, and salt and pepper, to taste. Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes.
• Bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes.
• Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.

ROASTED GARLIC AND HERB PORK HASH

Steps:

• Place the pork in a bowl and sprinkle generously with salt and pepper. Add the garlic, yellow onion, thyme, bay leaves and rosemary and toss. Add the beer and oil and toss the mixture again. Cover and refrigerate for a minimum of 24 hours, tossing every 8 hours.
• Preheat the oven to 350 degrees F. Transfer pork mixture to an ovenproof casserole dish or roasting pan. Bake, uncovered, for 3 hours, stirring every 30 minutes to prevent the top from browning. The pork is done when you can squeeze a piece between your fingers and it falls apart.
• Strain the meat, reserving the fat. Remove and discard the herb stems; save the garlic and onion. Gently shred the pork, discarding any gristle.
• Mix into the shredded pork the reserved garlic and onion and 3 tablespoons of the reserved pork fat. Then mix in the capers, parsley, rosemary, red onion, scallions, lemon zest, and lemon juice. Season with salt and pepper.
• Chill pork hash in refrigerator for at least 1 hour.
• Preheat the oven to 400 degrees F. Place the butternut squash in a small mixing bowl, sprinkle with salt and pepper, and toss with olive oil. Spread the squash in a single layer on a baking sheet and roast until the edges are brown and crispy, 8 to 10 minutes.
• Divide the pork hash into 4 to 6 portions. Heat a griddle or frying pan over medium-high heat. Add the butter, followed by the hash portions, flattening each into a patty about 2/3 inch thick. Press 2 tablespoons of the roasted squash onto the top of each patty. Brown the patties on one side, approximately 5 minutes. Flip and brown on the other side, another 3 minutes.
• Transfer each patty to a dinner plate. Top with cool, crunchy, chewy and colorful garnishes, such as golden raisins, diced red onion, roasted almonds, crema and chopped parsley. (You can also top the pork hash with a fried egg.) Enjoy!

ROUND 2 RECIPE - OPEN FACED ROASTED PORK SANDWICH

Steps:

• In a large nonstick skillet over medium heat, heat the canola oil. Add the potatoes and cook until lightly browned and crispy, about 10 minutes. Add the onions and pork, season with salt and pepper and cook until the onions and pork are heated through.
• Preheat the oven broiler.
• Spread the spicy brown mustard on one side of each slice of bread and place onto a baking sheet. Divide the sauteed pork between the 2 slices of bread. Sprinkle 2 tablespoons cheese over the top of each and broil until the cheese is melted and bubbling, about 2 minutes.
• Preheat the oven to 325 degrees F.
• In a medium bowl, whisk together the mustard, canola oil, garlic, sugar and chopped rosemary. Place the pork roast on top of a rack fitted in a roasting pan. Place the 2 rosemary sprigs underneath the pork. Sprinkle the roast well with salt and pepper. Using a brush or hands, completely coat the roast with the mustard and garlic paste.
• Place the roast in the oven and roast until the internal temperature reaches 145 degrees F, 2 1/2 to 3 hours. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing.

HAWAIIAN PORK HASH

Steps:

• In a medium bowl, mix together the ground pork, shrimp, egg white, water chestnuts, green onion, cornstarch, soy sauce, sugar, garlic, oyster sauce, salt, pepper, and sesame oil.
• Place about 1 tablespoon of this filling onto the center of each dumpling wrapper, and bring the sides up to the top. Do not seal the top, as these dumplings are left open. Place dumplings in a steamer.
• Set the steamer basket over a pan or wok of boiling water. Steam for 30 minutes.