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.
Tori//Gringalicious.com says
It’s nice to have family traditions, especially when they’re centered around food! This looks wonderful!
Kayley says
So true! Thanks Tori!!
Rachael @ Rachael's Foodie Life says
I love weekend breakfasts they add such joy to life. I think everyone should indulge in a long breakfast once in a while
Kayley says
I so agree! =)