This is a boardinghouse breakfast of the very highest tier, taken from the chef Robert Newton of Seersucker in Brooklyn: leftover roast pork, chopped into a hash of potatoes and apples, then crisped in sweet butter. Add a few eggs, some sauteed dandelion greens, endless cups of coffee and the magic of weekend conversation. Julia Moskin

Full Recipe

Country Pork and Apple Hash - Biga

Author

Julia Moskin | 2011-01-05

Source

https://cooking.nytimes.com/recipes/1013423-country-pork-and-apple-hash

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