Easter Hash

When in doubt, choose brunch. It is the easiest way to entertain and actually enjoy the moment, still have time leftover at the end of the day (without feeling kitchen fatigue) and all without losing your mind. Why don’t I do that more often?

Brunch is that delicious golden zone. It’s late enough to involve a decent sleep in, yet not too late to eat up the whole day. By nature, it’s more causal than a formal sit down dinner which means less of “everything”, from food prep to dishes. Plus eating at this time of day usually involves eggs plus some kind of pork. Heavenly stuff. Even better when they’re mashed up together in a hash.

Pork Shoulder Meets Slow Cooker

Pork Shoulder Meets Slow Cooker

Hence, the Shanghai Hash! This is a kitchen sink approach blending in Asian flavours to shake it up. It’s ideal for entertaining because most of it can be made ahead. Prep the pork in the slow cooker a day or two ahead, then it’s basically assembly and some egg poaching. Makes enough pork for a brunch for 6 plus leftovers for a sammie or two the next day. Personally I would pair this with a red beer (old school cheapo pilsner + spicy Clamato) but I’m low-brow! Happy Easter.

Rub 1 kg boneless pork shoulder blade with 1 Tbsp Chinese Five Spice. Place in a slow cooker. Scatter 4 smashed garlic cloves, 3 thick strips lime peel, 1 sliced leek, 1 sliced carrot, 1 tsp grated fresh ginger overtop. Tuck in 8 to 10 small nugget potatoes. Stir 3 cups chicken or beef broth with 3 Tbsp each soy sauce and rice vinegar. Pour over pork.

Cover and cook on high for 4 hours or low for 8.  Remove pork and potatoes. Strain and save liquid, if you wish. It’s great for cooking rice or use a spoonful or so to moisten hash when cooking.

Cool pork, then using two forks, shred into strips.  Thickly slice potatoes. You can do this 1 o 2 days ahead of serving. Store separately and refrigerate up to 5 days.

Hash it up!

Hash it up!

To make hash, melt a knob of butter in a large non-stick skillet over medium heat. Add half the pork, all potatoes, ¼ thickly sliced red onion and 4 chopped baby bok choy. Stir often, until crispy.

Meanwhile, poach as many eggs as you want. Don’t know how to poach? Check out this website (http://www.wikihow.com/Poach-an-Egg)
To serve, spoon hash onto plates and top with an egg or two. Douse with hot sauce if you like it that way. Sprinkle with cilantro and grind fresh pepper and sea salt overtop.

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Let’s get to know each other: I’m a food writer, recipe developer and food stylist. I love to cook. I really love to eat. Better yet, it’s my pleasure to make it look good too. I am the consummate table-setter: I adore ...

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