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1
Roughly chop all of the vegetables (celery, carrot, garlic, onion, apple, and bell pepper) and add to a food processor, along with the fresh herbs (thyme, sage, and parsley).
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2
Pulse repeatedly until everything is finely chopped, but not mushy.
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3
In a skillet over medium heat, add 1 tablespoon butter and the olive oil.
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4
When the butter is melted, saute the vegetable mixture for 5 to 6 minutes.
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5
Add the pork (see note below), stir well, and allow to cook another 3 to 4 minutes.
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6
Add hash browns, breaking apart any lumps.
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7
Mix well and allow to cook another 2 to 3 minutes.
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8
Add your liquid, either the white wine or the chicken stock.
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9
Mix well.
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10
When the liquid is absorbed and the pan is drying out, add the remaining tablespoon of butter.
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11
When the butter is melted into the hash, add salt and pepper to taste.
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12
After seasoning, press the entire mixture into the pan like a big pancake and allow the hash to begin to brown.
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13
As one side begins to brown, stir and re-press into the skillet.
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14
Repeat until the hash is as browned as you like it.
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15
Serve with eggs (poached or fried sunnyside up are awesome!)
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16
and a green salad.
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17
Notes: Any meat can be used, from leftover pork roast to leftover turkey or roast chicken.
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18
Even roast beef if it has been cooked to medium (as opposed to rare or medium rare).
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19
When the roast is cooled, pulse in a food processor until finely chopped.
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20
It can be stored in the freezer for later use.
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21
If you prefer to use beef, add 4 or 5 mushrooms to the vegetable mix before it is put into the food processor.
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22
Also use red wine or beef stock instead of white wine or chicken stock, and trade out the sage for fresh rosemary.
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23
This can easily be a vegetarian dish by omitting the pork and using either tofu (that has been broken up and sauteed until brown) or sauteed sliced mushrooms.
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24
Simply add the tofu or mushrooms at the same point where the pork is added above.
