Smoked Pork Chop Hash

• 1/4 cup extra-virgin olive oil
• 1 pound red-skinned new potatoes (about 4), cut into 1/2-inch chunks
• 1 small onion, chopped
• 1 small red bell pepper, chopped
• 1 medium zucchini, chopped
• 3 boneless smoked pork chops (about 1/2 inch thick, 8 ounces each) or 1 1/2 pounds smoked ham steak, cut into 1/2-inch chunks
• 2 teaspoons chili powder
• 6 cups baby kale (about 4 ounces)
• 2 pickled hot cherry peppers, stemmed, seeded and chopped, plus 1 tablespoon brine from the jar
• 1/4 cup chopped fresh basil
• Kosher salt
• 1 cup chopped cheddar cheese curds or fresh mozzarella (about 6 ounces)

1. Heat 2 tablespoons olive oil in a large heavy-bottomed skillet (preferably cast iron) over medium-high heat.
2. Add the potatoes and cook, stirring often, until lightly browned, 7 to 8 minutes.
3. Add the onion and cook, stirring, until softened, 2 to 3 minutes.
4. Reduce the heat to medium.
5. Add the remaining 2 tablespoons olive oil, the bell pepper and zucchini; cook, stirring, until just tender, 7 to 8 minutes.
6. Add the pork to the skillet and sprinkle with the chili powder.
7. Cook, stirring occasionally, until the pork is heated through, about 2 minutes.
8. Increase the heat to medium high and cook until the pork and vegetables are golden brown, 2 to 3 more minutes.
9. Add the kale, cherry peppers and brine; toss until the kale is wilted, about 1 minute.
10. Stir in the basil and season with salt.
11. Remove from the heat and stir in the cheese curds.
12. Photograph by Justin Walker

extravirgin olive oil, potatoes, onion, red bell pepper, zucchini, pork chops, chili powder, baby kale, peppers, fresh basil, kosher salt, cheddar cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/smoked-pork-chop-hash.html (may not work)