I cooked a pork roast the other day and we only ate half of it so today I cut it up intending to make a hash with some sweet potato, onions and carrots. After I cooked the roast, I left the roasting pan out and it was cold when I decided to make some gravy to go with the rest of the roast when I reheated it. Threw in some cold chicken stock and all the fat congealed and I was able to spoon it out of the pan before I put it on the heat to get all the sticky parts off the bottom of the pan – made such a delicious gravy! So my hash turned into a stew, rich, succulent and soul warming on this single digit day in Minnesota! Let it be 9 degrees outside, I’m toasty warm in here with this stew in me.
In a high sided skillet, heat over medium heat:
1 tablespoon olive oil
When shimmering add:
1 small onion diced
1/2 cup shredded or chopped carrots
1 cup frozen peas
Stir to combine and cover. Cook over medium low heat until onions are sweated and carrots are softened, about 4-5 minutes. Add:
2 cups sweet potato (or white if preferred), diced and cooked
2 cups diced cooked pork
1 medium pear, cored and diced
Again, stir to combine, cover and heat until the pear is softened and pork and potatoes are reheated, about 3-4 minutes. Add:
2 cups gravy (see recipe for gluten-free gravy under sauces)
Salt and pepper to taste.
Serves 4-6. Some crusty bread would be great with it to mop up the gravy!
cookingwithoutallergens 
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