Ingredients:
1 cup leftover cooked pork ( shredded or diced. I used a shredded crockpot roast)
2 large potatoes, diced into 1/2-inch cubes
1/2 large onions, cut into 1-inch squares ( Use any kind you like, we love red)
1 teaspoon garlic powder
1/2 teaspoon hickory smoke salt
1 teaspoon Emeril’s Original Essence ( or to taste)
1 tablespoon vegetable oil
Directions:
Heat oil in skillet over medium-high heat. Add potatoes and onions, then season and stir to coat. Spread into in as much of a single layer as possible and let cook for 5-8 minutes periodically stirring to brown all sides.
Add 1/2 cup water, cover and let cook for 8 minutes.
Remove lid, add pork and finish on high until heated throughout and potatoes reach desired color and crispy exterior.
Servings: 2-3
Time preparation: 5 min.
Time total: 20 min.