Marty Allen

Pork and Potato Hash

Orange Julius

Pork and Potato Hash

12 ounces pork country-style ribs (about 2 ribs)

1 1/4 teaspoons salt, divided

1/2 teaspoon freshly ground black pepper

Cooking spray

2 1/2 cups water

6 garlic cloves, crushed

1 tablespoon olive oil

4 cups (1/2-inch) cubed red potatoes (about 1 1/2 pounds)

1 cup chopped onion

4 large eggs

1/4 teaspoon ground red pepper

3 tablespoons thinly diagonally sliced green onions

1. Heat a 12-inch cast-iron skillet over medium-high heat. Sprinkle pork evenly with 1/2 teaspoon salt and black pepper. Coat pan with cooking spray. Add pork to pan; cook 2 minutes on each side or until browned. Add 2 1/2 cups water and garlic to pan; bring to a boil. Cover, reduce heat to low, and simmer 1 hour or until pork is fork-tender. Remove pork from pan, reserving cooking liquid and garlic. Place cooking liquid in a bowl. Cool pork slightly. Remove meat from bones; shred with two forks.

2. Wipe pan clean with paper towels. Heat olive oil in pan over medium-high heat. Add potatoes and onion to pan, and sauté for 8 minutes or until browned, stirring frequently. Add cooking liquid and garlic to potato mixture, and bring to a boil. Reduce heat to medium, and cook, uncovered, for 20 minutes or until potatoes are tender and liquid evaporates. Stir in shredded pork and 1/2 teaspoon salt.  Add eggs and stir to scramble.  Cook until eggs are done.  Sprinkle with green onions.

Orange Julius

6 oz frozen orange juice concentrate

1 c lowfat milk

1 c water

¼ c sugar

1 t vanilla

8 ice cubes

Combine all ingredients but ice cubes

Blend 1-2 min adding ice cubes one at a time until smooth