BBQ Porkette With Fried Potatoes and Scallion Hash

Recipe from Hope & Anchor

Adapted by Sam Sifton

Published April 15, 2006

  • Tom Schierlitz for The New York Times. Food Stylist: Brian Preston-Campbell.
Media 1 of 1
Total Time
45 minutes
Rating
4(5)
Comments
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Porkette is shoulder meat injected with brine, inserted into netting and "smoked" with burned-hickory mist. It is an industrial food product (and so's your hanger steak, pal), but it's a more than decent one. And at $4.99 a pound, dinner for four costs less than $20. But it also makes an excellent breakfast. At the Hope & Anchor restaurant in Red Hook, Brooklyn, Dianna Munz served a barbecued ham and scallion hash with two fried eggs, but sometimes hash is better consumed at home. Made with Porkette, Munz's dish takes on a slightly gruffer flavor that is matched perfectly by the sweet of the barbecue sauce and the thick run of an easy-cooked egg yolk. Members of the smart set will cut their potatoes thin the night before. This makes the final preparation of the dish on a weekend morning a snap. Just add hot coffee. —Sam Sifton

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Ingredients

Yield:Serves 2 as a main course

FOR THE SAUCE

  • 1 tablespoon butter

  • ½ cup finely chopped onion

  • 1 teaspoon finely chopped garlic

  • ½ cup ketchup

  • 3 tablespoons brown sugar

  • 3 tablespoons cider vinegar

  • 1 tablespoon spicy brown mustard

  • 1 tablespoon Worcestershire sauce

  • Salt and freshly ground pepper

FOR THE POTATOES

  • About 2 quarts peanut oil

  • 4 medium Idaho potatoes

  • Salt

FOR THE HASH

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • ½ cup diced Porkette

  • ½ cup chopped scallion

  • 2 tablespoons chopped cilantro

Ingredient Substitution Guide
Nutritional analysis per serving

116 grams carbs; 31 milligrams cholesterol; 1488 calories; 52 grams monosaturated fat; 32 grams polyunsaturated fat; 24 grams saturated fat; 113 grams fat; 12 grams fiber; 1687 milligrams sodium; 11 grams protein; 33 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the sauce: in a saucepan, melt the butter over low heat; add the onions and garlic and cook until the onions are soft but not brown. Add the remaining ingredients and simmer until slightly thickened, about 20 minutes. Let cool.

  2. Step 2

    Make the potatoes: fill a deep pot with 2 inches of oil. Heat the oil to 320 degrees. Meanwhile, peel and julienne the potatoes and drop them into a bowl of water. Run water into the bowl until it runs clear. Dry well. Fry in batches so the potatoes are blanched but not browned, about 1 ½ minutes. Drain. Increase the oil temperature to 375 degrees and fry a second time in batches until golden brown. Toss them in a paper-towel-lined bowl and season with salt.

  3. Step 3

    Make the hash: heat the oil and the butter in a large pan over medium-high heat. Add the Porkette and the scallions and cook until the Porkette starts to brown. Add 2 cups of fried potatoes and cilantro, then ¼ cup sauce and stir until the potatoes are just coated. Taste and add a tablespoon more if you like; reserve remaining sauce for another use. Serve with fried eggs.

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Comments

David

I will make this according to the recipe next time, but today, in the spirit of hash, I will sub in leftover South Texas barbecued duck (recipe from Quealy Watson via Señor Sifton) and leftover mustard bourbon bbq sauce I first made in 1998. That will be my 921st dish with almost no tristes repeats since early 2016.

David

I will make this according to the recipe next time, but today, in the spirit of hash, I will sub in leftover South Texas barbecued duck (recipe from Quealy Watson via Señor Sifton) and leftover mustard bourbon bbq sauce I first made in 1998. That will be my 921st dish with almost no tristes repeats since early 2016.

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Credits

Adapted from the Hope & Anchor.

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