I was home from work today and had a strong urge for some comfort food. With the end of the leftover carnitas in the fridge I figured it was the perfect day to play around and try making a hash.
Last week, after making carnitas for the first time, Another Foodie Blogger gave me the wise tip to bake them for a bit before serving in order to add some texture and depth. So – getting them into the oven was a primary goal for this meal. Wowie wow was this a spot on suggestion. After baking, the carnitas had a nice crisp bite, but were also still juicy inside.
This recipe gave me some further ideas, particularly in regards to adding some chili in adobo sauce which I also had leftover in the fridge. Next time, as I note below, I’d like to find ways to incorporate more veggies.
- 1 cup of leftover carnitas
- 1/2 potato
- 1/2 onion
- 2 garlic cloves diced
- 1 tablespoon of adobo sauce
- Salt, pepper, and paprika to taste
- 2 eggs
- 2 tablespoons of reserved juice from the carnitas (optional)
Steps and Notes:
- Pre-heat the oven to 325
- Ours seems to take forever to get to temperature these days.
- Shave the potato on the large side of a box grater. Dry with a paper towel, add salt, and dry again. Finally, season with some paprika and set aside.
- Grate the onion on the same side of the box grater.
- Add some olive oil to a cast iron skillet and saute the onions and garlic
- Add the potatoes to the skillet on the stove and cook until they are beginning to crisp
- This was about 8 minutes.
- Add the carnitas and mix everything well on the stove with a wooden spoon
- This is where I added the reserved juice
- Bake at 325 for 10 minutes
- Create two small wells in the mixture for the eggs but be sure not to expose the bottom of the pan
- This was helpful later when transferring the hash to the plate
- Bake for 15 more minutes
- Or until the eggs reach your desired consistency. I like my eggs ‘over medium’
- Serve with fresh avocado, some cheese, and some cholula hot sauce (this is comfort food after all!)
Thoughts for next time:
- Add some sauteed veggies like broccoli, peppers, or mushrooms
- When shaving the potatoes, use half white and half sweet potatoes
- Dice cauliflower into ‘rice’ size and add that to the skillet
- Incorporate a fresh jalapeno into the onions
- Warm some tortillas and serve with some sour cream