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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - October 13, 2006

Kitty’s Hash
A Member’s Great Contribution


  Download this recipe.

A basic recipe for a southern comfort food that uses leftovers...always a bonus!

This variation is for about 4 servings.
  • 4 Cups russet potatoes, diced
  • 1 Large onion, sliced into 1/2 rings
  • 1 Cup cooked pork roast, diced
  • 1/2 tsp miced garlic
  • 3 Tbsp Olive oil for browning potatoes and onion
  • Salt and Pepper to taste (Mom says "Pork loves Pepper")

The potatoes and pork should be diced to about the same size. Start with a nice hot deep skillet, preferably non-stick, and put the potatoes in a stir to coat with oil. Cook on medium high heat until potatoes begin to brown, turning frequently. Add the onions and continue to cook until they begin to caramelize. This step is important, and don't rush it, the onions need to develop their sugars to add that layer of flavor. When the onions are browned, add the diced pork and garlic and heat through. Turn heat to medium low and cover. Cook an additional 20-30 min for maximum flavor. My family loves it with ketchup.

I consider this a "Basic Recipe" for this dish. You can substitute Yukon Gold or Red potatoes with great results, and this is the "leftover meat' dish at our house, great with pork, beef, turkey, or no meat at all for a great filling side dish. It also enjoys the addition of chopped cabbage. The only thing my family doesn't care for in it is ham, and delicate veggies don't do well, as it's a pretty sturdy meal, once the potatoes and onions are browned.

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