This is a very special hashcapade because my daughter, Rachel, graduated from Kelly Walsh High School – yay! From my biased perspective, the ideal pre-graduation brunch involves a hashcapade, setting the stage for a fabulous delight made that much sweeter by Rachel’s milestone. Enjoy!
First of all, my Mom’s house in Wyoming has fluorescent lights, which cast an odd pall on all my food shots. Seriously, this photo shoot *did not* take place in a gulag or other desolate place of imprisonment! That said, all these ingredients before your eyes (and drooling mouth) come together in minutes.
Rachel, Ashley (her friend), and I diced up half a red pepper, half a sweet onion and 4 Yukon gold potatoes. I started the potatoes first on medium with some olive oil for about 10 minutes then added in the onion and red pepper until the potatoes were soft and slightly brown around the edges, another 15 minutes. I recruited Rachel to test “doneness” and she gave me two thumbs up!
Next, I simply shredded the pulled pork that was already cooked (major time saver), heated it up then slowly drizzled my favorite BBQ sauce until the proportions were just right, about 1/2 cup. Add about 1 cup of mixed greens (spinach and arugula) to amp up the presentation, mix, and cook until the greens wilt, about 2-3 minutes. Done!
Here’s a shout out to my high school graduate hashcapade crew, Ashley on the left and Rachel on the right – congratulations!!!