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Ingredients

• 1-1/2 pounds  russet potatoes, peeled and cut into small dice (about 3-3/4 cups)
•   Kosher salt
• 2 tablespoons  extra-virgin olive oil; more as needed
• 1 medium  yellow onion, cut into small dice (about 1-1/4 cups)
• 2-1/4 cups   leftover finely shredded Slow-Roasted Pork Shoulder
• 2 medium  cloves garlic, finely chopped
• 1/2 teaspoon  white wine vinegar or lemon juice
• 4 large  eggs
• 1 large  ripe avocado, sliced
• 1/4 cup  coarsely chopped fresh cilantro
•   Piment d'Espelette or other medium-hot red chile flakes, to taste (optional)

Description

For A Finishing Touch, Sprinkle This Hash With Cilantro And Piment D'Espelette.

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