Posted by Ray Basso on August 08, 1996 at 18:16:32:
In Reply to: Re: Pork Hash posted by Herbert Steiner on August 07, 1996 at 06:44:23:
The new cookbook of the Kansas City Barbeque Society has a recepie called
Pork Butt Hash."
You can order the cookbook from this web page.
2 medium potatoes, peeled, grated
2 tablespoons olive oil
2 medium onions, coarsely chopped
pepper t
o taste
8 ounces leftover pork butt, cut into cubes
10 drops of Tabasco sauce or to taste
Salt to taste
Squeeze excess moisture from potatoes. Heat olive oil in skillet over
medium heat. Add onions, sprikle with pepper. Saute for several
minutes.
Sprinkle 1/2 of the grated potatoes evenly over the onions: season with pepper.
Repeat the process with remaining potatoes. Turn onions over, using
wooden spoon: potatoes should be on bottom. Cook for 10 minutes of
just until pot
atoes and onions are tender, stirring frequently. Stir
in pork. Cook just until heated through, stirring occasionally.
Season with Tabasco sauce and salt. May substitute vegetable oil for olive
oil.
(From Bob Lyon
Bob Lyon of the Beave
r Castors is the Pacific Northwest correspondent for the
Bullsheet, National Barbecue News and the Goat Gap Gazette.)
If your interested in BBQ you should buy this cookbook from the Kansas City
Barbeque Society.
Ray Basso