Pork neck hash with parsley root, turnip and carrots

Name: Pork neck hash with parsley root, turnip and carrots
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 800 g flushed pork neck; 2 Onions; 2 Garlic cloves; 1 large parsley root; 250 g Turnip; 1 TABLESPOON Oil; 1 TABLESPOON Tomato paste; 1 can(s) (850 ml) Tomatoes; 1 TEASPOON dried oregano; 300 ml Meat broth; 2 Eggs (size M); 50 g Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground pepper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

800 g flushed pork neck
2 Onions
2 Garlic cloves
1 large parsley root
250 g Turnip
1 TABLESPOON Oil
1 TABLESPOON Tomato paste
1 can(s) (850 ml) Tomatoes
1 TEASPOON dried oregano
300 ml Meat broth
2 Eggs (size M)
50 g Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp freshly ground pepper

Directions

1
Wash the meat and dice very finely. Peel and finely chop the onions and garlic. Peel, wash and finely dice parsley root and turnip. Heat the oil in a pan. Brown the onions and garlic in it.
2
Add tomato paste and tomatoes. Chop the tomatoes slightly. Add oregano. Add meat stock, meat and vegetables, bring to the boil and let it boil down over medium heat for about 15 minutes. Pour into a bowl and let cool down a little.
3
Add eggs and breadcrumbs and mix. Season to taste with salt and pepper. Fill into prepared glasses, close them. Place on a baking tray. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes.
4
Pork neck hash is well suited as a spread. Shelf life in a closed jar: 3-4 months.