Pork and Potato Hash

Hash is comfort food; it turns stretching the meat or using up the leftovers from an act of necessity to an act of love. Pepin hits that note just fine with this recipe.

That said, I found this recipe under-spiced. It wanted more Worcestershire sauce, and for my taste, more Tabasco. Of course, this will vary depending on how the pork roast was prepared. (I also suspect that I'd prefer the more mild flavors if I'd had it for breakfast instead of dinner.)

I had trouble getting mine to brown, even going a little longer on the time than stated. Perhaps my "medium" heat wasn't high enough. I wonder, though, if I over-worked the potatoes and caused them to steam more than saute, or if this is a problem with the thin slices of potato called for.