A few weeks ago, Stephen noticed a meat stand at the farmer's market! This is unusual, as farmer's markets are generally full of produce, homemade jewelry, and baked things. He went to investigate. Turns out, there is a relatively local farm around here somewhere that raises BERKSHIRE hogs. Oh my. Who here doesn't know what Berkshire hogs are? Raise of hands? Berkshire is the Kobe Beef of pork. If you don't know what Kobe beef is... why are you reading this?? Just kidding!! It's the best. Ever. There is a specific breed of hogs, raised in a specific, very happy way, that makes literally the worldwide acknowledged best pork there is! Now, I am not a HUGE meat enthusiast, like my hubby, but the best is the best! So we got something called "fresh side", which just said "uncured bacon" when I looked it up, but in reality it's super-thick bacon-slash-pork belly. Woah. So how do you cook it? They suggested marinading in maple syrup, but that sounded too sweet to me, so I let it sit overnight in maple syrup, a few tablespoons of brown mustard, and some pepper. Then Stephen fried it up, went into raptures, dubbed it "Nuggets of carmelized celestialness", ate about a third of it, and we made hash!
here! We skipped the rosemary and used seasoned salt this time) This is where you could use some leftover baked/roasted potatoes, instead of making some. Any kind of potato works. Just cut your leftover ones into chunks.
Toss in your meat, in our case this bacon stuff, and stir for about a minute, letting the meat warm through, but not burn. We're assuming your meat is already cooked/fried. Again, I may prefer pork, but you can use whatever you've got, or whatever you like best!
PS- if you ever have the opportunity to purchase Berkshire anything, try it. Just once. It's worth the price tag, trust me!