Peppery Pork & Vegetable Hash

Roughly chop all of the vegetables (celery, carrot, garlic, onion, apple, and bell pepper) and add to a food processor, along with the fresh herbs (thyme, sage, and parsley). Pulse repeatedly until everything is finely chopped, but not mushy.

In a skillet over medium heat, add 1 tablespoon butter and the olive oil. When the butter is melted, saute the vegetable mixture for 5 to 6 minutes.

Add the pork (see note below), stir well, and allow to cook another 3 to 4 minutes. Add hash browns, breaking apart any lumps. Mix well and allow to cook another 2 to 3 minutes. Add your liquid, either the white wine or the chicken stock. Mix well. When the liquid is absorbed and the pan is drying out, add the remaining tablespoon of butter. When the butter is melted into the hash, add salt and pepper to taste.

After seasoning, press the entire mixture into the pan like a big pancake and allow the hash to begin to brown. As one side begins to brown, stir and re-press into the skillet. Repeat until the hash is as browned as you like it.

Serve with eggs (poached or fried sunnyside up are awesome!) and a green salad.

Notes:
Any meat can be used, from leftover pork roast to leftover turkey or roast chicken. Even roast beef if it has been cooked to medium (as opposed to rare or medium rare). When the roast is cooled, pulse in a food processor until finely chopped. It can be stored in the freezer for later use.
If you prefer to use beef, add 4 or 5 mushrooms to the vegetable mix before it is put into the food processor. Also use red wine or beef stock instead of white wine or chicken stock, and trade out the sage for fresh rosemary.
This can easily be a vegetarian dish by omitting the pork and using either tofu (that has been broken up and sauteed until brown) or sauteed sliced mushrooms. Simply add the tofu or mushrooms at the same point where the pork is added above.