Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Potatoes - peeled, grated (medium)

  2. 2 tablespoons 30ml Olive oil

  3. 2 tablespoons 30ml Onions - coarsely chopped (medium)

  4. 8 oz 227g Leftover pork butt - cut into cubes

  5. 10 Tabasco sauce or to taste

  6. Salt to taste

  7. Pepper to taste

Instructions Jump to Ingredients ↑

  1. Squeeze excess moisture from potatoes. Heat olive oil in skillet over medium heat. Add onions, sprinkle with pepper. Saute for several minutes. Sprinkle 1/2 of the grated potatoes evenly over the onions: season with pepper. Repeat the process with remaining potatoes. Turn onions over, using wooden spoon: potatoes should be on bottom. Cook for 10 minutes of just until potatoes and onions are tender, stirring frequently. Stir in pork. Cook just until heated through, stirring occasionally. Season with Tabasco sauce and salt. May substitute vegetable oil for olive oil.

  2. Posted to the BBQ List on July 8, 1998 by George Tracy


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