PICADILLO (Spanish pork hash, for four)

Start this recipe one day in advance.

½ cup olive oil

1 bay leaf, crumbled

salt

freshly ground black pepper

1 tablespoon chopped onion

1 clove garlic, crushed

1 tablespoon chopped parsley

2 teaspoons paprika

1-1/4 pounds pork loin, in ½ inch cubes

3 large boiling potatoes, such as Yukon Golds, peeled and cut into ½ inch cubes

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1.   In a large bowl, mix the oil, bay leaf, salt, pepper, onion, garlic, parsley and paprika.  Add the meat pieces and stir to coat well.  Cover and marinate several hours or, preferably, overnight (refrigerated).

2.   Place the diced potatoes into a saucepan and cover with cold water by 1 inch.  Bring to a boil, reduce heat and simmer until just tender, about 10 minutes.  Drain, run under cold tap water to stop cooking, and set aside.

3.   Heat 1 tablespoon of the marinade in a large skillet until the oil is very hot (if all of the marinade has been absorbed by the pork, substitute 1 tablespoon olive oil).  Add the meat pieces and stir fry until they begin to brown, in about 5 minutes.  Add the potatoes and continue stir frying until the meat is completely cooked and the potatoes are brown, another 5 minutes or so.

3.   Serve with a green vegetable and a light red wine.

NOTE:   Like other hashes, picadillo can be topped with poached or fried eggs, and some like to serve hot sauce on the side for those who appreciate a little kick.

adapted from Penelope Casas, The Foods and Wines of Spain