Ingredients
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For the Hash:
1 1/2 pounds (675g) Yukon gold or russet potatoes, cut into 3/4-inch dice (see note)
2 tablespoons (30ml) distilled white vinegar
Kosher salt and freshly ground black pepper
10 ounces (285g) asparagus (about 1 bunch), woody ends trimmed
1 fresh serrano chili (about 10g)
1/4 cup (60ml) rendered pork fat from roast pork shoulder or vegetable oil, divided (see note)
12 ounces (340g) roast pork shoulder, pulled into 2-inch long pieces (see note)
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
Reserved drippings from roast pork shoulder (optional)
For Serving:
Thinly sliced scallions and/or roughly chopped fresh cilantro leaves and tender stems
Fried eggs (optional)
Warmed corn or flour tortillas (optional)
Lime wedges
Homemade or store-bought salsa verde (optional)
Directions
For the Hash: Place potatoes in a 3-quart saucepan and cover with 2 quarts cold water. Add vinegar and 2 tablespoons kosher salt. Bring to a boil over high heat. Reduce to a simmer and cook until barely tender, about 7 minutes after coming to a boil. Drain potatoes in a colander, then set aside.
