Pork Hash

Jake and I went to a fabulous restaurant a while back and had a pork hash that was wonderful! I kind of recreated the essence of it here and I really liked how it turned out. It is a great use for leftover pork roast.

Pork Hash

• 1 Tbs butter and 1 Tbs olive oil
• 1 1/2 -2 cups chopped pork roast
• 1/4 lb brussel sprouts, sliced thinly
• 1 small sweet potato, chopped
• 5 crimini mushrooms, chopped
• 2 drops truffle oil
• 4 eggs, poached
• hollandaise sauce
• dill for garnish

Melt the butter into the oil in a large skillet over medium heat. Saute the brussel sprouts and sweet potato until starting to get tender. Add the mushrooms and cook until lightly browned and tender. Toss in the pork and heat through. Season to taste with salt and pepper and add the truffle oil. Serve topped with the poached eggs and hollandaise sauce and sprinkled with dill. Enjoy!

Hollandaise Sauce

I use this recipe of hollandaise sauce it is all assembled in a blender and goes together really quickly.

• 3 egg yolks
• 1-2 Tablespoons freshly squeezed lemon juice
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 stick butter, melted and hot in a saucepan

In your blender place the egg yolks, lemon juice, salt and pepper and turn on the blender. Slowly drizzle in the butter very slowly until it is all emulsified and thickened. Serve immediately.