Tuesday, December 7, 2010

Leftovers turned into a feast!

On Monday we had pork loin with crackling for dinner and I had some leftovers from that delicious meal I couldn't bear to chuck - it's still good food and a huge waist of money if it just goes to the bin. I then decided to make hash with the leftover pork loin and potatoes and made a fried egg to go along side it. 

It's been so long since I've made this dish and it brought back fond childhood memories of "fastfood" for the busy days at our house and it made me think about how much food we chuck on average in each household, just because we don't want leftovers or haven't got the imagination to turn it into a whole different meal. Sometimes all it takes is actually just a bit of spice or a splash of taco sauce and we're good to go... 

The foremost expert on "turn over meals" as she calls them is Rachael Ray - an American cook, making everyday, easy and delicious food. She has published a whole lot of cookbooks and has her own talk/food show in America - I used to watch her shows whenever I could and it was broadcasted on a network I could see here in Denmark and I really love and admire her passion for food. She's probably the American equivalent to Britain's Nigella Lawson, whom I also really like because she has a whole different way of portraying cooking and food. Anyway both Rachael Ray and Nigella Lawson will be revisited at some point on this blog, it's just a matter of time...

Back to my turnover meal then...

Hash with pork loin, potatoes and fried egg
For 1 serving you'll need:

Leftover pork loin 
Leftover cooked potatoes
1 organic egg
A nub of butter

Ketchup (I prefer Beauvais tomato ketchup)

Melt the butter in a frying pan and cut the pork loin into cubes. Add the cubes into the pan and add in the cubed potatoes as well. Cook the whole lot for about 5 minutes. Either heat up another smaller frying pan and add in some butter or push the potatoes and pork loin a side to make room for frying the egg. Break an egg into the pan. Let it get all crisp around the edges and then you'll know it's done.

I served the egg up on a piece of  buttered danish rye bread and had the hash on the side with loads of ketchup..

Bon appetit...


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