Pork and Potato Hash

• potatoes↗1 3⁄4 lbs

  cut into 1/4-inch slices

• water↗1 1⁄2 cups
• medium onion, chopped↗1
• drippings, leftover from your pork roast (if any remains)3 tablespoons
• garlic cloves, minced↗3 -4

  3 -4

• scallions, minced↗3 -4

  3 -4

• olive oil↗3 tablespoons
• Tabasco sauce↗1⁄4 teaspoon
• salt↗3⁄4 teaspoon
• Worcestershire sauce↗2 teaspoons
• leftover cooked pork, diced2 - 2 1⁄2 cups

  2 - 2 1/2

• fried egg1

  for garnish (optional)

Step-by-step instructions

1. 1

   Place the sliced potatoes, 1 1/2 cups water, onions, and juice from pork roast in a 12" nonstick skillet.

2. 2

   Bring to a boil, cover, and boil over medium heat for 10 minutes.

3. 3

   Add garlic, scallions, olive oil, Tabasco, salt, Worcestershire and pork.

4. 4

   Mix well and cook, uncovered, over high heat, stirring, for about 5 minutes.

5. 5

   Most of the moisture will have evaporated by now and the mixture should be starting to sizzle. Since the hash will begin to stick at this point, use a heat-resistant spatula to scrape up the crusty bits sticking to the bottom of the pan and stir them into the uncooked mixture.

6. 6

   Continue to cook over medium heat for about 20 minutes, stirring every 3-4 minutes.

7. 7

   The mixture will brown faster in the last 10 minutes of cooking and should be stirred every 2-3 minutes.

8. 8

   Turn out onto a large platter (or just bring the skillet to the table) and serve immediately.

9. 9

   Garnish with fried egg on top, if desired.