Meanwhile, heat a large cast iron skillet over high heat for 5 minutes. Add asparagus and serrano to the pan and arrange in a single layer. Cook, turning occasionally until asparagus and serrano are charred all over and asparagus is just cooked through, 4 to 6 minutes for thin spears, 5 to 8 minutes for thick spears. Carefully add 1 teaspoon (5ml) pork fat (or vegetable oil) to the skillet, toss to coat vegetables, and season lightly with salt and pepper. Transfer vegetables to cutting board. Once vegetables are cool enough to handle, cut asparagus into 2-inch pieces and de-seed and finely mince the serrano. Set aside.

For Serving: Sprinkle scallions and/or cilantro over the hash, and top with fried eggs (if using). Serve right away, passing warmed tortillas (if using), lime, and salsa verde at the table.

Special equipment
3-quart saucepan, large cast iron skillet

How to Make the Best Potato Hash | The Food Lab
Active:30 mins
Total:50 mins
Serves:4 servings

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.

Wipe out skillet, return it to stovetop, and lower heat to medium. Add 1 tablespoon plus 2 teaspoons (25ml) pork fat (or vegetable oil) and pulled roast pork shoulder to now-empty skillet, and arrange pork in a single layer. Season lightly with salt and pepper, and cook, stirring occasionally, until pork is golden brown and crisp on all sides, 8 to 10 minutes. Using a slotted spoon, transfer pork to a plate and set aside.

Add remaining 2 tablespoons (30ml) pork fat (or vegetable oil) to skillet and increase heat to medium-high. Add potatoes and arrange in as even a single layer as possible. Season lightly with salt, and cook, stirring and tossing occasionally, until potatoes are deep brown and crisp on all sides, about 20 minutes. Add coriander, chili powder, and cumin and cook, stirring frequently, until fragrant, about 30 seconds. Return pork, asparagus, and serrano to the skillet, along with any drippings reserved from roast pork shoulder (if you have saved them), toss to combine, and continue to cook until all components are heated through, about 2 minutes. Season with salt and pepper.

Season as desired. These fried eggs are basically perfect right out of the skillet, but I love to sprinkle them with a little flaky sea salt and freshly ground black pepper. Serve them with a knife and a fork to cut through their crispy undersides!

WHAT TURKEY TO USE FOR POT PIES?
No need to be picky; just use what you have! I prefer dark meat in my pot pies so I opt for the thighs and legs, but anything will work. Just make sure to chop it well so there are no huge pieces in the final pot pie.

If it’s not turkey season, you can make these with any leftover chicken meat you have on hand. Shred it up and it’ll work great in a quick chicken pot pie!

CAN I USE LEFTOVER GRAVY?
What is leftover gravy?! I’m not sure I’ve ever seen leftover gravy. Just kidding!

Frittata garnishes and toppings
Frittatas don’t always win the beauty contest. For extra visual appeal, finish your frittata off with a sprinkle of fresh, leafy herbs (such as basil, parsley or cilantro) or snipped fresh chives.

You can stir up to one cup of grated or crumbled cheese directly into the egg mixture, or reserve some for topping the frittata. While I live for golden, bubbling cheese on pizza and lasagna, don’t aim for a golden top when it comes to frittatas. Which brings me to my next point. You can stir up to one cup of grated or crumbled cheese directly into the egg mixture, or reserve some for topping the frittata.

Don’t overcook your frittata
Keep an eye on your frittata while it’s in the oven. Bake until the eggs are puffed and opaque, and the center of the frittata jiggles just a bit when you give it a gentle shimmy.

While the bacon bakes, scrub potatoes well and then stab each potato about 10 times with a fork to prevent the possibility of a potato exploding in the oven. (It can happen!)

Remove the bacon from the oven; transfer to a paper towel-lined plate.

Pulled pork and smoked gouda
Chorizo, red onions, and queso
Pepperoni, mozzarella, and marinara
Potatoes are an incredibly flexible starting point for so many flavor combos! For this recipe, I blanch fresh broccoli, but you could absolutely use frozen broccoli if that’s what you have on hand.

Baked mini frittata option: Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 muffin cups (I used two muffin pans for this), then fill the cups evenly with a scant ⅓ cup of the mixture. If you reserved any cheese, sprinkle it on top of the frittatas now.
Bake for 13 to 17 minutes, until the eggs are puffed and appear cooked, and the center of the frittatas jiggle just a bit when you give the pan a gentle shimmy (this happens quickly so keep an eye on them; my pan with only 6 muffins finished sooner). Remove the pans from the oven and place them on a cooling rack to cool. Garnish with herbs, and serve.

Breast-feeding nutrition can be confusing. How much should you eat? What should you avoid? How might your diet affect your baby? Follow these important nutrition tips.

If you’re breast-feeding, you’re giving your baby nutrients that will promote his or her growth and health. You might have questions, however, about what foods and drinks are best for you — and how your diet might affect your breast milk and your baby.

Understand the basics of breast-feeding nutrition.

Do I need extra calories while breast-feeding?

Yes, you might need to eat a little more — about an additional 330 to 400 calories a day — to give you the energy and nutrition to produce milk.

To get these extra calories, opt for nutrient-rich choices, such as a slice of whole-grain bread with a tablespoon (about 16 grams) of peanut butter, a medium banana or apple, and 8 ounces (about 227 grams) of yogurt.

What foods should I eat while breast-feeding?

Focus on making healthy choices to help fuel your milk production. Opt for protein-rich foods, such as lean meat, eggs, dairy, beans, lentils and seafood low in mercury. Choose a variety of whole grains as well as fruits and vegetables.

Eating a variety of foods while breast-feeding will change the flavor of your breast milk. This will expose your baby to different tastes, which might help him or her more easily accept solid foods down the road.

To make sure you and your baby are getting all of the vitamins you need, your health care provider might recommend continuing to take a daily multivitamin and mineral supplement until you wean your baby.