Ingredients
1-1/2 lb. russet potatoes, peeled and cut into small dice (about 3-3/4 cups)
Kosher salt
2 Tbs. 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 tsp. white wine vinegar or lemon juice
4 large eggs
1 large ripe avocado, sliced
1/4 cup coarsely chopped fresh cilantro
Piment dEspelette or other medium-hot red chile flakes, to taste (optional)
Fine Cooking
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Kosher salt
2 Tbs. 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 tsp. white wine vinegar or lemon juice
4 large eggs
1 large ripe avocado, sliced
1/4 cup coarsely chopped fresh cilantro
Piment dEspelette or other medium-hot red chile flakes, to taste (optional)
Description
For A Finishing Touch, Sprinkle This Hash With Cilantro And Piment D’Espelette.
Fine Cooking
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