Pork and Sweet Potato Hash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Sweet potatoes and sliced mushrooms add an interesting twist to this familiar comfort food. Although the pork takes a while to cook, the simmering is hands off. Ingredients:
1 pound boneless pork shoulder (boston butt), trimmed |
1/2 teaspoon kosher salt |
1/2 teaspoon black pepper |
cooking spray |
3 1/2 cups fat-free, lower-sodium chicken broth |
6 garlic cloves, crushed |
1 tablespoon olive oil |
4 cups (1/2-inch) cubed peeled sweet potato (about 1 pound) |
1 cup chopped onion |
1/4 teaspoon ground red pepper |
1 (8-ounce) package cremini mushrooms, quartered |
3 tablespoons sliced green onions |
Directions:
1. Heat a 12-inch cast-iron skillet over medium-high heat. Sprinkle pork evenly with salt and black pepper. Coat pan with cooking spray. Add pork to pan, and sauté for 8 minutes, turning to brown on all sides. Add broth and garlic to pan; bring to a boil. Cover, reduce heat to low, and simmer for 45 minutes or until pork is fork-tender. Remove pork from pan, reserving cooking liquid and garlic. Cool pork slightly; shred with two forks.
2. Heat a large skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add potato and onion; sauté for 6 minutes or until lightly browned, stirring occasionally. Add red pepper and mushrooms; cook for 3 minutes. Add cooking liquid and garlic; bring to a boil. Reduce heat to medium, and cook, uncovered, for 20 minutes or until liquid nearly evaporates, stirring occasionally. Stir in pork, and cook for 1 minute or until thoroughly heated. Sprinkle with green onions.
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