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1
In a 12-inch nonstick skillet (or 2 smaller nonstick skillets), place the sliced potatoes with the water, onion and juice from the pork roast.
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2
Bring to a boil, cover and boil over medium heat for 10 minutes.
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3
Then add the garlic, scallion, olive oil, Tabasco, salt, Worcestershire sauce and the leftover pork roast.
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4
Mix well and cook, uncovered, stirring over high heat for about 5 minutes.
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5
Most of the moisture will have evaporated by now and the mixture should start to sizzle.
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6
Since the hash will begin to stick at this point, use a flat wooden spatula to scrape up the crusty bits sticking in the bottom of the pan and stir them into the uncooked mixture.
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7
Continue to cook over medium heat for about 20 minutes, stirring every 3 or 4 minutes.
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8
The mixture will brown faster in the last 10 minutes of cooking and should then be stirred every 2 or 3 minutes.
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9
At the end of the cooking time, the mixture will stop sticking to the pan.
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10
Press on the mixture to make it hold together and fold the solid mass into an oval omelet shape.
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11
Invert onto a large platter.
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12
Serve immediately as is or with one fried egg on top.
