Here's What You Should Eat For Dinner Tonight
Breakfast tastes better after dark. This is one of five super quick dinners you can make from one afternoon of cooking.
1. Melt butter in a large skillet over medium heat.
2. Add the chopped onion and cook just until it starts to soften, about 2 minutes.
3. Add minced garlic, stir, and cook until fragrant, about 30 seconds.
4. Add the pork, stir, and cook until the pork is warm, about a minute.
5. Add the raw corn, roasted zucchini, and roasted carrots.
6. Season with salt and pepper, stir, turn the heat to low, and cook until everything is heated through, about 5 minutes, then divide the mixture between four serving plates.
7. Meanwhile, fry the eggs. Melt butter in a nonstick skillet over medium-low heat.
8. Crack 2 eggs into the skillet and season with salt and pepper.
9. Cook until the whites are set but the yolks are still runny, 2-3 minutes. Slide the eggs on top of the hash, then cook the remaining 2 eggs.
Pork and Vegetable Hash with Fried Eggs
Makes 4 servings
Recipe by Christine Byrne
For this recipe, you will need one-third of the pork, two-thirds of the zucchini and two-thirds of the carrots that you made ahead of time.
3 tablespoons unsalted butter, divided
1 large yellow onion, roughly chopped
4 cloves garlic, minced
12 ounces (about 1½ cups) shredded slow cooker pork
2 cups roasted zucchini slices
2 cups roasted carrot slices
¾ cup raw corn kernels
Kosher salt and freshly ground pepper
4 large eggs
Melt 2 tablespoons of butter in a large skillet or saucepan over medium heat. Add the onion and cook, stirring occasionally, just until the onion starts to soften, about 2 minutes. Add the garlic and cook until fragrant and just starting to brown, about 30 seconds. Add the pork and cook, stirring often, until the pork is warm, about 1 minute. Add zucchini, carrots, and corn, season with salt and pepper, and turn the heat down to low. Cook, stirring often, until heated throughout, about 5 minutes. Divide the mixture among four serving plates.
Melt ½ tablespoon butter in a medium or large nonstick skillet over medium-low heat. Crack two eggs into the skillet, season with salt and pepper, and cook until the whites are set but the yolks are still runny, about 3 minutes. Slide one egg on top of each serving plate of hash. Repeat with the remaining ½ tablespoon butter and 2 eggs. Serve immediately.