Leftover Pork and Potato Hash
A versatile, under-40-minute skillet meal utilizing leftover pork, potatoes, and vegetables, ideal for minimizing food waste.
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Instructions
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Melt 3 tablespoons unsalted butter in a large skillet over medium-low heat.
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Sauté 1/2 cup chopped onion and 1/4 cup chopped celery until soft and golden.
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Stir in 1 (10.5-ounce) can cream of mushroom soup, 1/2 cup milk, 1 teaspoon Worcestershire sauce, and 1 dash Tabasco sauce.
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Add 12 ounces cooked diced pork, 2 cups diced potatoes, 3/4 cup cooked peas, and 1 teaspoon paprika.
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Cook over low heat for 10 minutes until hot and bubbling, then season with salt and pepper to taste.
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Before serving, sprinkle with additional paprika and fresh chopped parsley.