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Recipe: Tanya Holland's Smoked Pork Hash

The chef shares one of her favorite recipes from her restaurant, Brown Sugar Kitchen.
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Tanya Holland's Oakland restaurant, Brown Sugar Kitchen, had lines out the door even before her increase in popularity since appearing on season 15 of Top Chef. Though many are there to enjoy her buttermilk fried chicken with a cornmeal waffle and apple cider syrup, Holland's personal favorite is the smoked pork hash. Only available on weekends, Holland likes this dish because it is a great way to make use of some of the restaurant's excess. Breakfast potatoes and baby back ribs—from the restaurant's wood-smoked barbecue—are prepared fresh daily, but don't hold up to being sold as-is on subsequent days. So instead of contributing to food waste, Holland pulls the smoked rib meat off the bones and combines it and the breakfast potatoes with some vegetables and herbs to make a delicious breakfast hash with a new lease on life.

More: Behind the Bib at Brown Sugar Kitchen

Smoked Pork Hash

Recipe courtesy of Tanya Holland, The Brown Sugar Kitchen Cookbook
Serves 4

Ingredients

1 pound (455 grams) Yukon Gold potatoes, cut into ½-inch (12-millimeter) dice
Kosher salt
2 tablespoons vegetable oil
1 yellow onion, cut into ¼-inch (6-millimeter) slices
¼ cup (40 grams) diced red bell pepper
¼ cup (40 grams) diced yellow bell pepper
1 pound (455 grams) spinach, stemmed, washed, and cut into ¼-inch (6 millimeter) strips
2 green onions, white and green parts, chopped
9 ounces (255 grams) cooked smoked pork, diced (such as leftover short ribs)
1 tablespoon chopped fresh parsley, plus more for garnish
Freshly ground pepper
3 tablespoons heavy cream
Hot pepper sauce (optional)
8 eggs, poached (optional)

Method

1. In a large pot, cover the potatoes with cold water. Season the water generously with salt and bring to a boil. Reduce to a simmer and cook until the potatoes are slightly softened, about 5 minutes. Drain.

2.
In a medium sauté pan, heat the oil over medium heat until shimmering. Add the onion and cook until tender and translucent, about 5 minutes. Add the red and yellow bell peppers, spinach, and green onions, and cook, stirring occasionally, until the bell peppers are softened, about 5 minutes. Add the potatoes, pork, and parsley, and season with salt and pepper. Stir in the cream and hot pepper sauce to taste (if using). Increase the heat to medium-high and allow the vegetables to caramelize, stirring occasionally, until the hash is well browned and crisp in places, about 10 minutes.

3.
To serve, sprinkle with parsley and top with poached eggs, if you like.

(Note: To make ahead, refrigerate the cooked hash in an airtight container for up to 3 days. Reheat in a sauté pan over medium heat with 1 tablespoon vegetable oil.)

Photos courtesy of Tanya Holland/Brown Sugar Kitchen.

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