Pork loin roast in the crock pot on Tuesday, and the leftovers were used in hash. I prefer the Cuban flavors (sans olives — ick!) but I left out the spices and raisins to please child palates. I use what I have, and although this is based on another recipe, I’ve done my best to make it my own.
Cuban-Style Pork Hash
Leftover pork roast, cubed or shredded
2 cups cooked rice
2 cups cooked potatoes, diced (leftovers from crock pot are fine, or frozen potatoes w/ onion)
chopped fresh or frozen vegetables (carrots, peas, green beans)
medium onion, diced
several cloves garlic, minced
28-0z can diced tomatoes, undrained
cumin, cinnamon, sliced green olives, raisins (optional, to taste)
Heat oil in deep skillet, saute onion and garlic until softened. Add refrigerated diced potatoes and spices (if using) and cook until potatoes are tender.
Add canned tomatoes w/ juice, olives and raisins (if using), pork and rice. Cook (stirring gently so potatoes don’t come apart) until mixture is heated through.
If hash seems dry, add broth or stock to moisten.
The kids don’t like the spices, olives or raising, so I omit those. It’s a bit blander, but they like ketchup, so I guess it doesn’t really matter much. 😉