We love a crispy potato hash, but hate messy stovetop frying. In this recipe, we’re roasting the potatoes in the oven before tossing them into the skillet with zucchini. A touch of lemon takes this dish over the top!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Prep: Preheat the oven to 450°F. Wash and dry all produce. Thinly slice the green onions. Mince or grate the garlic. Coarsely chop the cilantro. Halve the lemon, cutting one half into wedges. Dice the potatoes into 1⁄2-inch cubes.
Roast the potatoes: Toss the potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Bake in the oven for 10 minutes.
Cook the pork: Pat dry the pork with a paper towel. Heat a drizzle of oil in a large pan over medium-high heat. Season the pork with salt and pepper. Add the pork to the pan and sear for 2-3 minutes per side, until golden brown all around. After the potatoes have finished roasting for 10 min, place the pork onto the same baking sheet in the oven, moving the potatoes to one side. Bake for 12-15 minutes, until potatoes are golden and pork is cooked to desired doneness. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.) Let the pork rest for 5 minutes.
Start the hash: Heat another drizzle of oil in the same pan over medium-high heat. Add the garlic, green onion, and zucchini to the pan and cook, tossing for 4-5 minutes, until softened and slightly golden brown.
Finish the hash: Add the potatoes to the pan with the zucchini and toss with a squeeze of lemon juice. Season to taste with salt and pepper.
Finish and serve: Slice the pork into rounds and serve on a bed of lemony potato and zucchini hash. Serve with a wedge of lemon, sprinkle with the cilantro leaves, and enjoy!