I don't know, there's just something about the word "hash" that I just don't like. So when people say they made or ate hash, I politely smile and say yum, but my heart's not in it. I am happy for them, of course, but I don't want a bite. It's hash!
But, earlier today I was thinking about what to have for lunch and I pulled out the leftover carnitas. Heavenly. I knew I had some zucchini. My favorite. What else? I decided to fire up the cast iron skillet and throw some diced carnitas in the pan and then I decided I would shred a zucchini and toss that in there, too. As I watched it cook I thought, hmmm...this is hash! Untraditional, yes. But hash all the same. I let it cook 'til it was browned in spots, then I dumped it all on a plate and spooned some fresh pico de gallo on top. I sprinkled it with a little lime salt. Then I remembered I had Mexican Crema in the fridge - hooray! So the hash got a tablespoon of crema on top.
This is the best hash I've ever had. The only hash I've ever had, and the only hash I've ever been tempted to try. It's delicious and will be a regular way to use any carnitas leftovers in the future.
Carnitas and Zucchini Hash
2 ounces carnitas, chopped (pork tenderloin, beef or chicken will work just fine!)
1 large zucchini, shredded
lime salt, optional
pico de gallo (see below), or use your own or a little salsa
Mexican Crema, or sour cream if that's what you have
Heat a cast iron skillet over medium-high heat. Add the carnitas and cook for about 1 minute and then add the shredded zucchini. Cook 2-3 minutes, or until some of the zucchini starts to char a little. Sprinkle with a little lime salt, or coarse kosher salt, or no salt - you decide. Put the mixture on a plate and top with pico de gallo and a little crema. Serve.
Pico De Gallo
2 tomatoes, diced
1 sweet onion, diced
1 bunch cilantro, chopped
1-2 jalapeno or serrano pepper(s), diced fine
1/4 lime, juiced - more if you need it
Stir above ingredients together and keep it in the refrigerator and use it on everything. If you like less cilantro and more of the other ingredients, make it that way!