Pork and Potato Hash with Poached Eggs and Avocado

Pork and Potato Hash with Poached Eggs and Avocado
Photo by Scott Phillips


  • ¼ cup coarsely chopped fresh cilantro
  • ½ tsp. white wine vinegar or lemon juice
  • 2-¼ cups leftover finely shredded Slow-Roasted Pork Shoulder
  • 1-½ lb. russet potatoes, peeled and cut into small dice (about 3-¾ cups)
  • 2 Tbs. extra-virgin olive oil; more as needed
  • Kosher salt
  • Piment d’Espelette or other medium-hot red chile flakes, to taste (optional)
  • + 4 more ingredients
    • 1 medium yellow onion, cut into small dice (about 1-¼ cups)
    • 2 medium cloves garlic, finely chopped
    • 1 large ripe avocado, sliced
    • 4 large eggs

Put the potatoes in a medium saucepan, add water to cover by about 3/4 inch, and add 1 Tbs. salt. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the potatoes are tender but not falling apart, about 5 minutes. Drain the potatoes, transfer to a plate, and set a...

View full recipe at Fine Cooking


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