BECKER PORK HASH
3 or 4 servings
Homemade hashes—seasoned mixtures of chopped vegetables and cooked meat—are the convenience foods of yesteryear: a quick meal made of leftover roasts. Pan-fried, potato-laden versions (like Corned Beef Hash) have aged well and continue to endure as a hearty breakfast go-to. Gravy-style hashes like this one are much better for repurposing meats that tend to dry out when reheated, such as pork loin, turkey, and chicken breast. Sadly, they have fallen out of favor. Regardless of these long-term trends, we count this recipe among our favorites for serving leftover pork roast—or turkey after Thanksgiving.
Melt in a large skillet over medium heat:
- 2 tablespoons butter
Add and cook, stirring, until the carrots are tender and the onion translucent, 5 to 7 minutes:
- 1 large onion, chopped
- 2 medium carrots, diced
Stir in:
- 8 ounces mushrooms, chopped
Increase the heat to medium-high and cook, stirring often, until the liquid the mushrooms release has evaporated, about 5 minutes. Add:
- 1 ½ cups chicken stock, leftover pan juices, or a combination
- ½ cup heavy cream
- ¼ cup port or Marsala
- 1 tablespoon soy sauce
- 2 garlic cloves, minced
- 1 ½ teaspoons fresh thyme leaves or ½ teaspoon dried thyme
Bring to a simmer, reduce the heat, and cook, stirring occasionally, for 10 minutes. Meanwhile, mix together into a paste in a small bowl:
- 2 tablespoons butter, softened
- 2 tablespoons all-purpose flour
When the simmering time is up, gradually whisk in the butter-flour mixture and simmer until thickened, an additional 2 minutes. Add and heat through, without simmering:
- 2 to 3 cups diced leftover roast pork
- (One 10-ounce package frozen green peas)
Season to taste with:
- Black pepper
Serve over:
- Buttered egg noodles or toast
Garnish each serving with:
- Chopped parsley