Macanese Meat-and-Potato Hash (Minchi)

This was my Tuesday Nights cookbook and it just looked really tasty and hearty. It delivered. I always thought I didn't like Worcestershire sauce but after eating this, I think I enjoy it. I think dark brown sauces and sodas gross me out. The hack on microwaving potatoes and then cooking sped up the cook time and allowed the potatoes to be wonderfully browned. We also threw an egg and siracha on top. This was a fast and unique take on meat and potatoes. 

Macanese Meat-and-Potato Hash

Serves: 4

Time: 35 minutes

Ingredients:

     1 3/4 pounds Yukon Gold potatoes, peeled and cut into 1/2 inch-cubes

     Kosher salt and ground black pepper

     12 ounces ground pork

     3 tablespoons finely grated fresh ginger

     2 tablespoons packed dark brown sugar

     2 tablespoons tomato paste

     6 scallions, thinly sliced, white and green parts reserved separately

     3 tablespoons grape seed or other neutral oil, divided

     2 tablespoons soy sauce

     2 tablespoons Worcestershire sauce

     2 tablespoons rice vinegar

     1/2 cup lightly packed fresh cilantro, chopped

Steps:

1. In a large microwave-bowl, combine the potatoes, 3/4 teaspoon salt, and 1/4 cup water. Cover with plastic wrap and microwave on high until almost tender, about 5 minutes, stirring halfway through. Drain the potatoes. 
2. In a medium bowl, stir together the pork, ginger, sugar, tomato paste, scallion whites, and 3/4 teaspoon pepper. In a 12-inch nonstick skillet over medium, heat 1 tablespoon of oil until shimmering. Add the pork mixture and cook, breaking it into small pieces and stirring once or twice, until lightly browned, 5 minutes. Transfer to a clean bowl and wipe out the skillet. 
3. Set the skillet over medium-high, add the remaining 2 tablespoons oil and heat until shimmering. Add the potatoes and cook, stirring and adjusting heat as needed, until brown and crisped, about 15 minutes. Return the pork to the skillet and add the soy and Worcestershire sauces and vinegar. Toss, then stir in half each of the scallion greens and cilantro. Taste, season with salt and pepper, then transfer to a serving dish and sprinkle with the remaining scallions and cilantro. 

Note: Don't microwave the potatoes until fully cooked; they should be almost tender so they don't turn to must in the skillet.