Smoked Pork Hash Recipe

Name: Farmstead at Long Meadow Ranchs SMOKED PORK HASH Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups Smoked pork, diced; 3 cups Russet potatoes, diced; 2 cups Brussels sprouts, trimmed and halved; 1.5 cups Mushrooms, sliced; 4 tbs Olive oil; 1 tsp Salt (for hash); 0.5 tsp Black pepper; 3 pcs Garlic cloves, minced; 0.5 cups Fresh parsley, chopped; 0.25 cups Fresh cilantro, chopped; 0.5 tsp Red pepper flakes; 2 tbs Red wine vinegar; 0.5 cups Extra virgin olive oil (for chimichurri); 4 pcs Egg yolks; 1 cups Unsalted butter, melted (for hollandaise); 2 tbs Lemon juice; 0.25 tsp Salt (hollandaise); 0.25 tsp Cayenne pepper

Inspired by Farmstead at Long Meadow Ranch

Time1h

Serves4

mushrooms, brussels sprouts, crispy potatoes, hollandaise, chimichurri

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Ingredients

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BRUNCH

2 cups Smoked pork, diced

3 cups Russet potatoes, diced

2 cups Brussels sprouts, trimmed and halved

1 1/2 cups Mushrooms, sliced

4 tbs olive oil

1 tsp Salt (for hash)

1/2 tsp black pepper

3 pcs Garlic cloves, minced

1/2 cups Fresh parsley, chopped

1/4 cups Fresh cilantro, chopped

1/2 tsp Red pepper flakes

2 tbs red wine vinegar

1/2 cups Extra virgin olive oil (for chimichurri)

4 pcs Egg yolks

1 cups Unsalted butter, melted (for hollandaise)

2 tbs ReaLemon lemon juice

1/4 tsp Salt (hollandaise)

1/4 tsp Cayenne pepper

Method

BRUNCH

Roasted potatoes

Preheat oven to 425°F (220°C). Toss diced potatoes with 2 tablespoons olive oil, 1 teaspoon salt, and 0.5 teaspoon black pepper. Spread in a single layer on a sheet pan and roast 25–30 minutes, turning halfway, until crispy and golden.

Cook smoked pork and Brussels sprouts

Toss Brussels sprouts with the remaining 2 tablespoons olive oil and a pinch of salt. Add diced smoked pork and spread on a separate sheet pan. Roast together with potatoes for 12–15 minutes until Brussels sprouts are tender and pork is warmed through.

Sauté mushrooms

Meanwhile, heat a skillet with 1 tablespoon olive oil. Add sliced mushrooms and a pinch of salt, sauté 5–6 minutes until browned and caramelized. Remove from heat.

Make chimichurri

In a bowl, combine chopped parsley, cilantro, minced garlic, red pepper flakes, and red wine vinegar. Whisk in 0.5 cup extra virgin olive oil until emulsified. Season with 0.5 teaspoon salt and adjust with pepper. Set aside to allow flavors to meld.

Prepare hollandaise

In a heatproof bowl over simmering water (double boiler), whisk egg yolks with 1 tablespoon lemon juice. Slowly stream in melted butter while whisking until thickened and glossy. Season with 0.25 teaspoon salt and a pinch of cayenne. Keep warm.

Assemble hash

In a large skillet, combine roasted potatoes, smoked pork, Brussels sprouts, and mushrooms. Toss to reheat and mix flavors. Adjust seasoning with salt and pepper as needed.

Finish and plate

Spoon hash onto plates. Top with a generous swirl of hollandaise and drizzle chimichurri over the top. Serve hot.