Red Flannel Pork Hash

• 1 tablespoon butter or duck or goose fat
• 1/2 medium onion, chopped
• 1 small rib celery, chopped
• 2 medium-small new potatoes, cooked, peeled and diced
• 1 small beet, roasted or boiled, peeled and diced
• 3 ounces cooked pork, chopped
• 1/4 cup stock (beef, veal, goosewhatevers on hand)
• Salt and freshly ground pepper
• Chopped fresh parsley

1. Melt the butter in a small heavy pan.
2. Stir in the onion and celery, and cook gently until slightly softened, about 5 minutes.
3. Add the potatoes, beet, pork, and stock.
4. Salt and pepper lightly, and cook slowly, covered, over low heat.
5. Remove the cover, and let the bottom brown.
6. Watch carefully, because it can easily blacken.
7. When it is browned, press down firmly with an ample spatula, turn the whole hash over (probably in two or three pieces), and brown the other side.
8. Transfer to a warm plate, and sprinkle a little parsley on topand enjoy a lovely, nostalgic-tasting supper.
9. Other aromatic vegetables you might use: carrots or other root vegetables, cut in very fine dice; a couple of button mushrooms, chopped; an equal amount of fennel in place of the celery rib.

butter, onion, celery, potatoes, beet, pork, stock, salt, fresh parsley

Taken from www.epicurious.com/recipes/food/views/red-flannel-pork-hash-378357 (may not work)