Yukon gold potatoes will hold together and will have slightly creamier centers and less crispness than russets. Russets will give you crispier results, but the potatoes will fall apart a bit.
Reserved rendered pork fat from a roast pork shoulder will produce the most flavorful hash, but if you didn’t save any fat (or used it up already), vegetable oil will work as well. Along with using reserved pork fat, the flavor of the hash is also improved with the addition of any reserved drippings from the roast pork shoulder. Moral of the story: Don’t waste anything when you roast a pork shoulder.
This recipe has been tested with both leftover roast picnic shoulder and pork butt, and while both cuts work well, we prefer the tenderness and extra fattiness of pork butt. You can read more about the difference between the two cuts here.
Make-Ahead and Storage
The hash is best enjoyed right away, but it can be refrigerated in an airtight container for up to 2 days. Reheat and re-crisp in a cast iron skillet with 1 tablespoon (15ml) of rendered pork fat or vegetable oil before serving.
