Leftovers meet the flat top
Pulled Pork, Cabbage and Potato Hash
Cabbage and potatoes turn a measured pork portion into another dinner. Brown the vegetables on the flat top while the cooked pork reheats in a covered pan, then combine them at the end.
- Makes
- 2 complete dinner portions
- Preparation
- About 15 minutes
- Cooking or chilling
- About 25 to 35 minutes
Get everything ready
Ingredients
2 complete dinner portions
What you need
Saucepan, covered skillet, flat top, spatula and food thermometer.
Time to cook
Method
Soften the potatoes
Cover the potato cubes with water in a saucepan. Bring to a boil and simmer about 8 to 12 minutes until almost tender. Drain well and allow steam to escape for 3 minutes.
Reheat the pork separately
Put the cooked pork and 2 tablespoons water in a covered skillet over medium heat. Stir often until the pork reaches at least 165°F throughout. Keep hot while finishing the vegetables.
Brown the vegetables
Heat the flat top to medium high. Use 2 teaspoons oil to brown the drained potatoes for about 8 to 12 minutes, turning occasionally. On a separate area, use the remaining 1 teaspoon oil for the cabbage and onion. Cook 6 to 8 minutes until softened and lightly browned.
Bring the hash together
Mix the mustard and vinegar. Fold the hot pork, potatoes, cabbage and onion together, add the mustard mixture, salt and pepper, and toss briefly until evenly coated. Divide into two portions and serve promptly.
Before you make it
Two stages help the texture
The potatoes need a head start in water. The covered skillet reheats pork without forcing it to sit on a dry surface for the entire potato cook.
A measured portion saves confusion
Use six ounces of cooked pork from a safely stored batch. The full recipe already contains potatoes and cabbage, so it is a complete main.
Temperature comes first
Use cooked ingredients that were promptly refrigerated. Reheat leftovers to 165°F. Making another dish does not restart their storage time. See the USDA food safety guidance.
Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.
Choose the setup
Read flat top tools and covered pan guidance.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.