Pork adobo hash
If you’ve ever eaten canned corned beef hash, and liked the salty meat and potato combo, you will adore this dish.Think of it as crispy adobo flakes tossed with French fries. Leftover pork adobo is shredded, mixed with chopped onion and fried with potatoes until lightly crisp. Serve with rice (or bread). Enjoy for breakfast, lunch or dinner.
Servings 4 people
Ingredients
- 2 to 3 cups cooked pork adobo (see link to the recipe in the Notes section above) shredded or chopped
- ¼ cup onion finely chopped
- ¼ cup cooking oil
- 1 to 2 potatoes cut into half-inch cubes
- sliced scallions to garnish
- cooked rice to serve
Instructions
- Stir the pork adobo and onion together and set aside.
- Heat the cooking oil in a frying pan.
- Spread the potato cubes in the hot oil and cook just until a light crust forms on the surface.
- Stir in the pork adobo and cook until any liquid has evaporated.
- Fry the pork and potatoes, stirring often, until the meat is lightly crisp and the potato cubes are cooked through.
- Serve over rice or with bread on the side garnished with sliced scallions.
