Pork And Barley Hash Recipes

Steps:

• In a large cast-iron or other heavy skillet, cook the potatoes, onion and green pepper in butter over medium heat until almost tender. Stir in the pork, bouillon and pepper; heat through., In a small bowl, combine flour and milk until smooth; add to skillet. Cook on medium-low heat until mixture is thickened, stirring frequently, 4-5 minutes., Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.

Steps:

• Heat a cast iron skillet over medium-high heat with the oil. Add the onions and peppers and cook until the vegetables are softened, 6 to 8 minutes. Next, add the pepper flakes, salt and pepper, to taste, and the garlic and cook for 30 seconds. Add the potatoes and pork and cook for 5 minutes to heat them through. Add the reserved herb butter and cook until the hash is hot and crispy, about another 5 minutes. Serve with poached eggs.

Steps:

• Cook the barley as the label directs. Cover and set aside.
• Meanwhile, whisk 1 tablespoon Worcestershire sauce with 2 teaspoons brown sugar in a medium bowl. Add the pork, season with salt and pepper and toss to coat. Whisk the chicken broth, cornstarch and the remaining 1 teaspoon Worcestershire sauce and 2 teaspoons brown sugar in a small bowl until smooth; set aside.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the pork and cook, turning occasionally, until well browned, about 4 minutes. Remove to a plate.
• Wipe out the skillet and add the remaining 1 tablespoon vegetable oil. Add the mushrooms, leeks, carrots, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Return the pork to the skillet and add the broth mixture. Cook, stirring, until the sauce is slightly thickened, 1 to 2 minutes. Serve with the barley; top with parsley.

Steps:

• Melt butter in a skillet over medium heat; cook and stir onion in melted butter until slightly softened, about 2 minutes. Add pork and continue to cook for 2 minutes more.
• Stir potatoes into pork mixture and toss. Cook until potatoes are browned, stirring occasionally, about 5 minutes. Season with salt, black pepper, and cayenne pepper.

Steps:

• Use pork shoulder that has been roasted in a covered casserole with some water and a little soy sauce or salt.
• You will need to cook about 1/2 to 2/3 cup of barley to get 2 cups cooked barley.
• Wash and trim the potatoes, and cut them into 1 cm (1/2") dice.
• Put them in a large heavy skillet with the water, and boil for about ten minutes, until the water is gone.
• Stir frequently, especially when the water is almost gone, to prevent sticking.
• Just as the water is gone, add the fat and stir it in well.
• Meanwhile, peel and dice the onion, and wash and dice the celery.
• Add them as soon as the fat is melted, and saute until they are soft and the potatoes are slightly browned.
• Add the barley, meat, broth and peas.
• Season the hash and continue to cook, stirring frequently, until well amalgamated, and hot through.

Steps:

• Place the pork in a shallow dish and add the vinegar and garlic, turning to make sure they're evenly covered. Leave at room temperature for 10 mins. Meanwhile, heat the oil in a pan and cook the onion and coriander seeds for 3-4 mins until softened.
• Add the barley and cook for 1 min in the oil, then add the stock and thyme. Bring to the boil, cover then simmer for 30-35 mins until the barley is tender and the liquid absorbed.
• Transfer the pork to a grill pan and cook under a hot grill for 5 mins on each side until nicely browned and cooked through. Stir the spinach, zest and juice into the barley and spoon onto plates. Serve with the grilled pork.

Steps:

• In a 12-inch nonstick skillet (or 2 smaller nonstick skillets), place the sliced potatoes with the water, onion and juice from the pork roast. Bring to a boil, cover and boil over medium heat for 10 minutes. Then add the garlic, scallion, olive oil, Tabasco, salt, Worcestershire sauce and the leftover pork roast. Mix well and cook, uncovered, stirring over high heat for about 5 minutes.
• Most of the moisture will have evaporated by now and the mixture should start to sizzle. Since the hash will begin to stick at this point, use a flat wooden spatula to scrape up the crusty bits sticking in the bottom of the pan and stir them into the uncooked mixture. Continue to cook over medium heat for about 20 minutes, stirring every 3 or 4 minutes. The mixture will brown faster in the last 10 minutes of cooking and should then be stirred every 2 or 3 minutes.
• At the end of the cooking time, the mixture will stop sticking to the pan. Press on the mixture to make it hold together and fold the solid mass into an oval omelet shape. Invert onto a large platter. Serve immediately as is or with one fried egg on top.

Steps:

• Place the sliced potatoes, 1 1/2 cups water, onions, and juice from pork roast in a 12" nonstick skillet.
• Bring to a boil, cover, and boil over medium heat for 10 minutes.
• Add garlic, scallions, olive oil, Tabasco, salt, Worcestershire and pork.
• Mix well and cook, uncovered, over high heat, stirring, for about 5 minutes.
• Most of the moisture will have evaporated by now and the mixture should be starting to sizzle. Since the hash will begin to stick at this point, use a heat-resistant spatula to scrape up the crusty bits sticking to the bottom of the pan and stir them into the uncooked mixture.
• Continue to cook over medium heat for about 20 minutes, stirring every 3-4 minutes.
• The mixture will brown faster in the last 10 minutes of cooking and should be stirred every 2-3 minutes.
• Turn out onto a large platter (or just bring the skillet to the table) and serve immediately.
• Garnish with fried egg on top, if desired.