Red Flannel Pork Hash

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Washington Post


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1 tablespoon unsalted butter or duck or goose fat

1/2 small-to-medium onion, chopped (1/2 cup)

1 small rib celery, chopped (1/4 cup)

2 small-to-medium cooked new potatoes, peeled and cut into small dice

1 small roasted or boiled beet, peeled and cut into small dice

3 ounces pork tenderloin, cooked, then coarsely chopped (see related recipe)

1/4 cup beef or veal broth


Freshly ground black pepper

Leaves from a few sprigs flat-leaf parsley, chopped, for garnish

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