Curried pork and apple hash
Total time: 50 minutes
Note: Whole cloves are an important part of the flavor of this hash, but warn your guests to look out for them.
4 ounces thick-cut bacon, roughly chopped
1 large onion, cut into ½-inch dice
3/4 pound (about 7) small red potatoes, unpeeled and sliced into ½-inch cubes
3/4 pound (about 3) firm, tart apples, sliced into ½-inch cubes
3/4 pound cooked pork loin, sliced into ½-inch cubes
6 whole cloves
1 teaspoon curry powder
Lemon juice, to taste
1/4 cup whole milk
Salt and pepper
1. In a large skillet over medium heat, add the bacon. Cook the bacon until it begins to brown and crisp, rendering its fat, about 5 minutes, stirring occasionally. Scatter the onion into the skillet and stir to combine with the bacon. Cover the skillet and cook until the onion has softened and begun to caramelize, about 5 minutes.
2. Add cubed potatoes to the onion and bacon, spreading them out so they're spaced in an even layer in the pan. (The more surface area is in contact with the pan, the more the potatoes will brown and crisp.) Cover and cook the potatoes for a few minutes to soften, then give them a quick toss in the skillet. Re-cover the pan and continue to cook the potatoes until they are browned and crunchy at the edges, about 5 minutes.
3. Uncover the skillet and stir in the apples, pork, cloves, curry powder and lemon juice. Stir, taste and season to taste with salt and pepper. Re-cover the skillet and cook for 5 minutes without stirring. Uncover and stir, scraping the crispy bits from the bottom of the pan and mixing them into the hash, then re-cover and cook for another 5 minutes.
4. Uncover the pan and drizzle over the milk, stirring and scraping any browned bits from the pan and making a loose gravy that binds the hash. Taste and season again with salt and pepper before serving.
Each serving: 308 calories; 18 grams protein; 21 grams carbohydrates; 3 grams fiber; 17 grams fat; 6 grams saturated fat; 62 mg. cholesterol; 8 grams sugar; 214 mg. sodium.Copyright © 2015, Los Angeles Times