Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, use-up pork hash-style. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Use-up Pork Hash-style is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Use-up Pork Hash-style is something that I have loved my whole life.

See recipes for Hash brown pizza in Pan:, Use-up Pork Hash-style too. Great recipe for Egg & Anchovy Light Nibble. Whilst we both love proper amuse-bouches, sometimes you just want something from the cupboard that is tasty but quick and easy before supper. You should not need to stir but don't burn them.

To get started with this recipe, we have to first prepare a few components. You can have use-up pork hash-style using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Use-up Pork Hash-style:

1. Prepare 500 g potatoes, peeled and diced
2. Get Salt
3. Make ready 1 tbsp vegetable oil, cold-pressed preferred
4. Prepare 3 onions, chopped
5. Get 3 cloves garlic, chopped
6. Take 1 red chili with seeds, sliced
7. Get 1 red pepper, deseeded and sliced
8. Prepare 3 spring onions, thinly sliced
9. Take 100 g chestnut mushrooms, sliced
10. Prepare 400 g cooked pork, in bite-sized pieces
11. Prepare 1 tbsp Worcestershire sauce
12. Get 1 tsp Dijon mustard
13. Take Ground black pepper
14. Take Fresh parsley, chopped
15. Get 4 eggs (optional)

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Steps to make Use-up Pork Hash-style:

1. Par-boil the potatoes in salted water for about 7 minutes, drain and set aside for Step 4.
2. In a large saucepan bring the oil to a medium-high heat and fry the onions for 3 minutes, only stirring to avoid sticking.
3. Add the garlic, chili and pepper and stir gently but thoroughly. Then add the spring onions and mushrooms and cook for a further 3 or so minutes, stirring occasionally, until all is lightly coloured but not burnt.
4. Add back the set-aside potatoes, mixing all together and pressing down lightly to semi-mash. Cook for a further 4-5 minutes, stirring occasionally to avoid sticking, until the potatoes are lightly browned.
5. Add the pork pieces, mix all together, cook for 4-5 minutes to heat the meat and then stir in the Worcestershire sauce and the mustard. Season to taste.
6. Meanwhile, if you’ve chosen to have the optional eggs, fry these in a separate pan.
7. Served onto warmed plates, adding an optional fried egg on top if wished and garnish with the chopped parsley.

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