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Hosted Mother's Day this past weekend, so my wife and I decided to go for brunch (earliest path to drinking on a Sunday). Menu: 1) Egg Strada (Egg cassarole with kale and sausage over crushed up everything bagels - wife's specialty, and totally awesome.) 2) Roast Pork Hash (see below) 3) Bunch of Pastries from a great local bakery (croissants, scones etc) 4) Lots of mimosas and spiked coffee So this thread is about Item 2, the hash. I started this a few years ago with the leftovers from a pulled pork feast, which is usually on a Saturday. *Started with an 8,5lb "Boston Butt", bone-in from a local butcher. (The hash used less than half of this, but it freezes well, and I wanted pulled pork sandwiches this week too). *Dry rubbed 24hrs in advance of cook with some spices (chili, cayenne, cumin, salt, pepper) *Used my kettle for a cooker, with both coal baskets, drip pan and water pans above coals to help keep the temperature constant, and keep the chamber moist. *First time using Pecan wood, I'm usually a combination of fruit wood and hickory (fruit alone is too mild in my opinion). I'll never use any other wood. Perfect balance for a pork shoulder. Cook lasted about 11.5hrs until she was done. I did a "rough pull" on the meat, which left more larger pieces as long as they were clear of fat. This way, I could cut them to size for the hash as needed, and it wasn't all shredded. For the hash, you'll need 3/4 stick of butter, 5 good sized gold potatoes chopped to ~1" cubes, a couple cloves of garlic chopped fine (not minced), 1 whole onion, tablespoon of your rub (or other seasoning you like) and salt/pepper to taste. Boil your chopped potatoes (leave the skin on) until they're half cooked. They should have some give to them, but still be too hard to eat. You can also put them in the microwave in a saran wrapped bowl for 10 minutes, which works pretty good believe it or not I use a large cast iron pan, and on low, melt a 1/3 of your butter, and toss in a large onion, roughly chopped. The key is that all the pieces of the hash are roughly the same size / scale, so your bite isn't overpowered by one component. Once the onions are getting clear, toss in the garlic and stir it in for a few minutes. Keep the heat on low, so you don't burn the butter or garlic. Now turn up the heat to medium/med high (enough to get a brown on the potatoes, which I note later), add another 1/3 of your butter, and throw in the potatoes. Cover the pan, and let cook, stirring the potatoes around in the butter every 3-4 minutes, and recovering after. As the potatoes begin to soften after the first 3 or 4 stirs, press them into the pan to get good contact with the bottom of the pan. You'll want to brown the bottom of the potatoes 4 or 5 times from this point forward (2-3 of them after the pork is in below), scraping them up with a good spatula. This is the only way to get that balance in texture between crunch and soft potato in your hash. Adjust your heat to not burn the hash, but get the brown crust on the bottom. Once the potatoes are close to being cooked through, throw in your pork (I like about 1:1 potato to pork ratio), with a combo of your shredded pieces and some 1" cuts of the larger chunks from your roast. Throw in the last of your butter. Mix it all in, press down, and cover for 3-4 minutes, and repeat the scraping the bottom up a couple more times until it's all come together. I'll add the hash pics in a bit. They're in a different place. Saint