Leftover Pork Roast Hash

• 1 cup onions finely diced
• 1 tablespoon butter
• 1 tablespoon flour, unbleached all-purpose
• 8 ounces pork loin roast cooked, leftover about 1 1/2 cups, chopped
• 1 cup vegetables cooked, leftovers
• 8 ounces potatoes leftover cooked, diced
• 1 cup chicken broth or milk or leftover gravey
• 1/2 cup swiss cheese grated
• 2 tablespoons italian parsley fresh chopped
• 1/2 teaspoon thyme dried or fresh
• 1 x salt to taste
• 1 x black pepper fresh ground

1. Using a non-stick skillet heat the butter over moderate heat.
2. Add the diced onions and cook until translucent.
3. Add the flour and mix to form a roux.
4. Add stock, milk or leftover gravy and mix well.
5. Bring up to the simmer.
6. Add the leftover pork roast that has been finely chopped and the leftover vegetables.
7. Mix well.
8. Add the cooked diced potatoes.
9. Mix together and bring to a simmer.
10. Reduce heat to medium to medium-low.
11. The secret to a good hash is building a beautiful brown crust that is full of flavor.
12. We don't want to burn the bottom.
13. It's reducing the juices that forms the crust.
14. Cover and allow a crust to form on the bottom for about 10 minutes.
15. Stir and scrape up the crust distributing it throughout the hash.
16. Repeat this at least 2 more times for about 30 minutes.
17. Every 10 minutes or so scrape up and mix the crust into the hash.
18. We want a nice crusty texture throughout the hash.
19. For the final crusting stir in the swiss cheese, parsley and thyme.
20. Carefully taste and adjust seasoning with salt and pepper.
21. Let cook for 10 minutes uncovered and a crust will form on the bottom.
22. To serve, place a plate upside down over the skillet.
23. Carefully flip it over onto the plate and serve crust side up.

onions, butter, flour, pork loin, vegetables, potatoes, chicken broth, swiss cheese, italian parsley, thyme, salt, black pepper

Taken from recipeland.com/recipe/v/leftover-pork-roast-hash-50501 (may not work)