We have a little tradition in our family on Saturday mornings. We call it “Saturday breakfast”. Every Saturday(well, at least most Saturdays) I cook a big breakfast for my husband and children. Sometimes it’s a bread pudding with fresh fruit on the side, sometimes it’s cinnamon rolls covered in an inordinate amount of cream cheese frosting, a lot of times its a variation on baked eggs, and when we’re feeling really hungry, this hash makes it’s way to the breakfast table.
This dish does take a bit of forethought. The pork will need to be cooked ahead of time. The day before I often pop the pork in a crock pot with a little olive oil and salt and let it cook on high for 4 hours, then shred it and refrigerate it to use in the morning. If you want a really easy way of making this dish, simply serve a roast pork with carrots, potatoes, and onions the night before. Then you only need chop up the leftovers and turn it into a hash the next morning with almost no effort at all.
What really makes this dish is the Chimichurri! Chimichurri is super easy to whip up and gives any dish such a fresh kick thanks to the herbs and garlic. I’ve added a few handfuls of Baby Arugula from Taylor Farms to give the chimichurri earthy, spicy notes. Baby Arugula just screams spring! Not to mention a platterful of lightly dressed arugula makes the perfect bed for this hash. What a nice way to get a dose of greens first thing in the morning!
Also, I just have to tell you all how happy it makes me to be able to partner with brands that I love and use in real life. If I don’t love it and believe in it, I won’t tell you about it here. Simple as that. But who doesn’t love fresh, organic greens?! A big thank you to Taylor farms for always providing ultra-fresh organic goodness to those of us with a black thumb(*ackhem ME *ackhem) and for sponsoring this post!
- FOR THE ARUGULA BASE:
- 3 cups Taylor Farms Baby Arugula
- 1 tablespoon Olive Oil
- 1 tablespoon Red Wine Vinegar
- Salt and Pepper, to taste
- FOR THE HASH:
- ½ pound Slow Cooked Pork(I used boneless ribs and cooked them in the slow cooker with a little olive oil and salt for 4 hours on high)
- 2 tablespoons Olive Oil
- 2 cups Red or Gold Potatoes, cubed
- 3 Carrots, peeled and diced
- 1 small Sweet Onion, cut in half and sliced thinly
- Salt and Pepper, to taste
- 3-4 Eggs, poached to desired doneness
- FOR THE CHIMICHURRI:
- 2 cups Taylor Farms Baby Arugula
- ½ bunch Cilantro
- ½ bunch Parsley
- 3 Garlic Cloves
- ½ teaspoon Sea Salt
- 12 teaspoon Ground Black Pepper
- 1 pinch Red Pepper Flakes
- ¾ cup Olive Oil
- ¼ cup Red Wine Vinegar
- FOR THE ARUGULA BASE:P
- Place the arugula in a bowl and drizzle with the olive oil, vinegar, and a few pinches of salt and pepper. Toss until arugula is thoroughly coated. Lay arugula in an even layer on a serving platter. Refrigerate while you make the hash.
- FOR THE HASH:
- Heat the olive oil in a saute pan to medium high. Add the carrots and potatoes to the pan and saute, stirring occasionally, for 10 minutes. Add the onion and saute for another 5-7 minutes, or until all vegetables are very tender. Shred the cooked pork and toss in with the vegetables. Season to taste with salt and pepper.
- Spoon the hash over the arugula salad and top with the poached eggs. Generously drizzle the chimichurri over the top of the hash and serve immediately.
- FOR THE CHIMICHURRI:
- Place all ingredients in a blender and process for 45 seconds +, or until garlic and herbs are broken down into tiny pieces. Store in an airtight container in the fridge.
It’s nice to have family traditions, especially when they’re centered around food! This looks wonderful!
So true! Thanks Tori!!
I love weekend breakfasts they add such joy to life. I think everyone should indulge in a long breakfast once in a while
I so agree! =)