Un-peeled red potatoes are diced and boiled in vegetable stock, then drained and smashed with raw cream, roasted broccoli, garlic, caramelized onions and grated Parmigiano-Reggiano. Sea salt, freshly-ground black pepper and a little melted butter over the top to seal the deal..
Here’s an easy and inexpensive way to use up a bit of leftover ham..
1 cup filtered water
3 ancho chiles, stemmed and seeded
1 Roma tomato, chopped
1/4 cup yellow onion, chopped
1 clove garlic, chopped
1/2 teaspoon Mexican oregano
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
Combine all the ingredients in a saucepan and bring to a boil. Lower heat and simmer 2 minutes. Cover, remove from heat and allow to steep 20 minutes. Transfer the mixture to a food processor and puree until smooth.
Combine 2 parts homemade ketchup with 1 part ancho puree, more-or-less to taste. Refrigerate up to 1 month.
For the Hash
1 tablespoon butter
2 slices ham, cut into 1/4 inch dice
2 small red potatoes, cut into 1/4 dice
1/2 small Spanish onion, diced
1/4 cup poblano pepper, diced
1/4 cup red bell pepper, diced
1 clove garlic, minced
1 teaspoon sweet paprika
1/4 teaspoon dill
1/4 teaspoon thyme
1/4 teaspoon celery salt
1/4 teaspoon oregano
1/4 teaspoon cayenne
1/4 teaspoon cumin
1/4 teaspoon black pepper
3 scallions, sliced
1 tablespoon parsley, chopped
Boil the potatoes in lightly-salted water until not quite tender. Drain, and shake the pan until that the potatoes take on a slightly “fuzzed” texture.
Heat butter in a heavy skillet over medium heat. Add onions and fry until lightly browned. Add potatoes, peppers, ham and garlic and continue to cook, stirring occasionally until browned and slightly crusty. Mix garlic salt and spices together in a small dish and use this mixture to season the hash to taste. Add scallions and parsley and stir to combine.
To serve, spoon hash onto a serving plate and top with a fried egg. Dress with ancho ketchup and serve hot.
This post is part of the Nourishing Gourmet’s Pennywise Platter Thursday!
Smoky pulled pork, pickled red onions, avocado and crumbled goat cheese on roasted jalapeño tortillas..
For the Pickled Onions (adapted from a recipe by David Lebovitz)
3/4 cup organic white vinegar
3 tablespoons rapadura
pinch of sea salt
1 bay leaf
5 allspice berries
5 whole cloves
a small, dried chile pepper
1 star aniseseed
1 clove garlic, bruised
1 large red onion, peeled, and thinly sliced into rings
Bring all ingredients except onions to a boil in a non-reactive saucepan. Reduce heat and add the onions. Simmer 30 seconds, stirring continuously. Remove from heat and allow to cool to room temperature before transferring to the refrigerator for up to 3 months. Pickled onions may be eaten the day they are made, but taste best after 3 days in the refrigerator.
For the Tinga Poblana (adapted from a recipe by Rick Bayless)
2/3 pound pulled pork (I’ve used yesterday’s leftover Cuban pork)
1 red potato, cut into 1/4″ dice
1 Roma tomato, cut into 1/4″ dice
1 tablespoon Mexican oregano
1 teaspoon cumin seed
1 tablespoon leaf lard or pastured butter
1 cup chicken stock
1-2 chipotle chiles en adobo, chopped, plus 1-2 tablespoons sauce
1 teaspoon Worcestershire sauce
1 tablespoon smoked chile powder (optional)
Sauté diced potatoes and cumin seed in a tablespoon of leaf lard until soft but not browned, about 10 minutes. Add tomatoes, chipotle en adobo and oregano and cook until tomatoes have released all their water, about 5 minutes.
Add pork, chicken stock, chile powder and Worcestershire, cover and simmer 30 minutes, stirring occasionally. Add chicken stock as necessary to keep the pork from drying out. Season to taste with sea salt.
To serve, place pork mixture in the center of a tortilla (steamed corn or freshly griddled flour tortillas) and dress with pickled red onions. Add slices of fresh avocado, crumbled goat cheese and chopped cilantro.