Over the weekend I slow-roasted a delicious pork shoulder, loosely following this recipe in honor of our neighborhood’s upcoming festival. As there was an embarrassment of leftovers, tonight the Husband and I enjoyed a lovely hash for dinner.

Hash is simply a way to stretch meat with veggies and a starchy tuber, fried up in a skillet. It lends itself to variation based on your mood and the contents of your refrigerator.

Tonight’s version included (in order of appearance in the cast iron skillet): olive oil, chopped sweet onion, chopped yellow bell pepper, cubed sweet potato, a sprinkle of dried oregano, diced pork, salt, pepper, chopped arugula, minced parsley. To finish, a couple of eggs were nestled in and cooked til the whites were firm but the yolks were still runny (use a lid). Top with hot sauce (the Husband) or Sherry vinegar (me), as you please. Or ketchup, but please, bring your own.

[Ed. note: You poor, neglected blog.]